Pérez-Burillo, Sergio <br/><br/>
Effect of Food Thermal Processing on the Composition of the Gut Microbiota.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Oct 2018 
 - 11500-11509 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/acs.jafc.8b04077  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bacteria--classification<br/>Cooking<br/>Edible Grain<br/>Fabaceae<br/>Fatty Acids, Volatile--analysis<br/>Fermentation<br/>Fruit<br/>Furaldehyde--analogs & derivatives<br/>Gastrointestinal Microbiome<br/>Hot Temperature<br/>Humans<br/>Lysine--analogs & derivatives<br/>Maillard Reaction<br/>Meat<br/>RNA, Ribosomal, 16S--genetics<br/>Vegetables