The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage

Publication date: Available online 13 February 2021Source: Food Research InternationalAuthor(s): Serena Bocchi, Gabriele Rocchetti, Marina Elli, Luigi Lucini, Chong-Yoon Lim, Lorenzo Morelli
Source: Food Research International - Category: Food Science Source Type: research
More News: Food Science