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Metabolic and Gut Microbiota Responses to Sourdough Pasta Consumption in Overweight and Obese Adults
Autor:
Shrushti Shah, Paul D. S. Brown, Shyamchand Mayengbam, Michael G. Gänzle, Weilan Wang, Chunlong Mu, Silvio Lettrari, Craig Bertagnolli, Jane Shearer
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Increasing consumer interest in fermented products has driven the emergence of a number of novel foods including shelf-stable sourdough pasta. This study comprehensively examined the impact of fermentation on the microbial composition of the culture,
Externí odkaz:
https://doaj.org/article/a42c2bb8ba4941dfb0964cab4510ac41