| 000 | 01496 a2200445 4500 | ||
|---|---|---|---|
| 005 | 20250518003617.0 | ||
| 264 | 0 | _c20181113 | |
| 008 | 201811s 0 0 eng d | ||
| 022 | _a1520-5118 | ||
| 024 | 7 |
_a10.1021/acs.jafc.8b04077 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aPérez-Burillo, Sergio | |
| 245 | 0 | 0 |
_aEffect of Food Thermal Processing on the Composition of the Gut Microbiota. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cOct 2018 |
||
| 300 |
_a11500-11509 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aBacteria _xclassification |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 | _aEdible Grain |
| 650 | 0 | 4 | _aFabaceae |
| 650 | 0 | 4 |
_aFatty Acids, Volatile _xanalysis |
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 | _aFruit |
| 650 | 0 | 4 |
_aFuraldehyde _xanalogs & derivatives |
| 650 | 0 | 4 | _aGastrointestinal Microbiome |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aLysine _xanalogs & derivatives |
| 650 | 0 | 4 | _aMaillard Reaction |
| 650 | 0 | 4 | _aMeat |
| 650 | 0 | 4 |
_aRNA, Ribosomal, 16S _xgenetics |
| 650 | 0 | 4 | _aVegetables |
| 700 | 1 | _aPastoriza, Silvia | |
| 700 | 1 | _aJiménez-Hernández, Nuria | |
| 700 | 1 | _aD'Auria, Giuseppe | |
| 700 | 1 | _aFrancino, M Pilar | |
| 700 | 1 | _aRufián-Henares, José A | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 66 _gno. 43 _gp. 11500-11509 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/acs.jafc.8b04077 _zAvailable from publisher's website |
| 999 |
_c28963701 _d28963701 |
||