Effect of in vitro digestion-fermentation of Ca(II)-alginate beads containing sugar and biopolymers over global antioxidant response and short chain fatty acids production
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Title
Effect of in vitro digestion-fermentation of Ca(II)-alginate beads containing sugar and biopolymers over global antioxidant response and short chain fatty acids production
Authors
Keywords
Hydrocolloids, Antioxidant capacity, Short chain fatty acids, Gut microbiota, Digestion, Fermentation
Journal
FOOD CHEMISTRY
Volume 333, Issue -, Pages 127483
Publisher
Elsevier BV
Online
2020-07-08
DOI
10.1016/j.foodchem.2020.127483
References
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