In Vitro Fermentation of Raffinose to Unravel Its Potential as Prebiotic Ingredient

AuthID
 P-00R-Z85
6
Author(s)
Amorim, C
·
Cardoso, BB
·
Tipo de Documento
Article
Year published
2020
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 126, Páginas: 109322 (8)
Indexing
Wos®
Scopus®
Crossref®37
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85082652775
Wos: WOS:000529800900038
Source Identifiers
ISSN: 0023-6438
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