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J-GLOBAL ID:201702254024656921
整理番号:17A0700751
ラットにおける異なる構造炭水化物の発酵パターンに及ぼすペクチン添加の影響【Powered by NICT】
Effects of pectin supplementation on the fermentation patterns of different structural carbohydrates in rats
著者 (8件):
Tian Lingmin
(Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands)
,
Scholte Jan
(Groningen Institute for Evolutionary Life Science, University of Groningen, Groningen, The Netherlands)
,
Borewicz Klaudyna
(Laboratory of Microbiology, Wageningen University, Wageningen, The Netherlands)
,
van den Bogert Bartholomeus
(Laboratory of Microbiology, Wageningen University, Wageningen, The Netherlands)
,
Smidt Hauke
(Laboratory of Microbiology, Wageningen University, Wageningen, The Netherlands)
,
Scheurink Anton J.W.
(Groningen Institute for Evolutionary Life Science, University of Groningen, Groningen, The Netherlands)
,
Gruppen Harry
(Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands)
,
Schols Henk A.
(Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands. henk.schols@wur.nl)
資料名:
Molecular Nutrition & Food Research
(Molecular Nutrition & Food Research)
巻:
60
号:
10
ページ:
2256-2266
発行年:
2016年
JST資料番号:
H0535A
ISSN:
1613-4125
CODEN:
MNFRCV
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)