The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage
Serena Bocchi, Gabriele Rocchetti, Marina Elli, Luigi Lucini, Chongyoon Lim, Lorenzo Morelli
Topics & Concepts
PrebioticFermentationFood scienceAvenaPolyphenolLactic acidChemistryDigestion (alchemy)Phytic acidBifidobacteriumBacteriaAmino acidLactobacillusPhytochemicalBiochemistryBiologyBotanyAntioxidantChromatographyGeneticsFood composition and propertiesProbiotics and Fermented FoodsMicrobial Metabolites in Food Biotechnology