Exopolysaccharides from a Scandinavian fermented milk viili increase butyric acid and

Autor:	Takuya, Yamane, Satoshi, Handa, Momoko, Imai, Naoki, Harada, Tatsuji, Sakamoto, Tetsuo, Ishida, Takenori, Nakagaki, Yoshihisa, Nakano
Rok vydání:	2020
Zdroj:	Food chemistry. Molecular sciences. 3
ISSN:	2666-5662
Popis:	Starter culture of viili contains lactic acid bacteria belonging to
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::e7e65c10d1fd8b893fa8f7b23cff920c https://pubmed.ncbi.nlm.nih.gov/35415651 Zobrazit plný text záznamu