Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota

Published 2014 View Full Article

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Journal

Journal of Functional Foods

Volume 10, Issue -, Pages 1-12

Publisher

Elsevier BV

Online

2014-06-06

DOI

10.1016/j.jff.2014.05.011

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Journal of Functional Foods

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