Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo
Candela Paesani, Alicia L. Degano, Emiliano Salvucci, María Inés Zalosnik, João Paulo Fabi, Lorena S. Sciarini, Gabriela Pérez
Topics & Concepts
PrebioticArabinoxylanFood scienceBifidobacteriumIn vivoLactobacillusIn vitroBiologyChemistryBiochemistryPolysaccharideBiotechnologyFermentationFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods