Phenolic-rich beverages reduce bacterial TMA formation in an <i>ex vivo</i> – <i>in vitro</i> colonic fermentation model
Lisard Iglesias‐Carres, Kathryn Racine, Andrew P. Neilson
Abstract
studies should be carried out to confirm the potential of these beverages as strategies to inhibit TMA production.
Topics & Concepts
Ex vivoFermentationFood scienceIn vitroChemistryIn vivoBiochemistryBiotechnologyBiologyProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology