Effects of yeast fermented soursop and umbu-cajá pulps on the colonic microbiota of middle-aged hypertensive adults
Elvira de Lourdes Chaves Macêdo, Tatiana Colombo Pimentel, Janne Santos de Morais, Dirceu de Sousa Melo, Angélica Cristina de Souza, Marcos dos Santos Lima, Karoliny Brito Sampaio, Noádia Priscila Araújo Rodrigues, Disney Ribeiro Dias, Evandro Leite de Souza, Rosane Freitas Schwan, Marciane Magnani
Topics & Concepts
FermentationFood scienceChemistryEubacteriumBacteroidesYeastPrebioticProbioticPrevotellaSaccharomyces boulardiiBiochemistryBiologyBacteriaGeneticsMicrobial Metabolites in Food BiotechnologyBiochemical Analysis and Sensing TechniquesFood composition and properties