Gut microbiota fermentation of prebiotics increases satietogenic and incretin gut peptide production with consequences for appetite sensation and glucose response after a meal
| Autor: | Cani, Patrice D 3, Lecourt, Elodie, Dewulf, Evelyne M, Sohet, Florence M, Pachikian, Barbara D, Naslain, Damien, De Backer, Fabienne, Neyrinck, Audrey M, Delzenne, Nathalie M 3 |
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| Zdroj: | In The American Journal of Clinical Nutrition November 2009 90(5):1236-1243 |
| Databáze: | ScienceDirect |
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