In vitro evaluation of the fermentation properties and potential prebiotic activity of caprine cheese whey oligosaccharides in batch culture systems. [electronic resource]
Producer: 20131114Description: 440-9 p. digitalISSN:- 1872-8081
- Animals
- Batch Cell Culture Techniques
- Bifidobacterium -- growth & development
- Cheese -- microbiology
- Dairy Products -- microbiology
- Fatty Acids, Volatile -- chemistry
- Fermentation
- Gastrointestinal Tract -- microbiology
- Goats
- Humans
- In Situ Hybridization, Fluorescence
- Oligosaccharides -- chemistry
- Prebiotics
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Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't
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