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2 Ergebnisse
1
Antioxidant capacity of wheat bran fermented with gut indig..:
Natsumi Takei
;
Ayumi Miyashita
;
Takashi Kuda
...
https://doi.org/10.1002/fbe2.12061. , 2023
Link:
https://doi.org/10.1002/fbe2.12061
2
Antioxidant capacity of wheat bran fermented with gut indig..:
Natsumi Takei
;
Ayumi Miyashita
;
Takashi Kuda
...
https://doi.org/10.1002/fbe2.12061. , 2023
Link:
https://doi.org/10.1002/fbe2.12061
RT Journal T1
Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d7252154f9dd43b3b0c7beb31bb32628&Exemplar=1&LAN=DE A1 Natsumi Takei A1 Ayumi Miyashita A1 Takashi Kuda A1 Yumeng Xia A1 Kazuya Koga A1 Ayaka Nakamura A1 Hajime Takahashi PB Wiley YR 2023 K1 Bifidobacterium K1 faecal culture K1 Faecalibacterium K1 gut microbiota K1 wheat bran K1 Food processing and manufacture K1 TP368-456 JF https://doi.org/10.1002/fbe2.12061 LK http://dx.doi.org/https://doi.org/10.1002/fbe2.12061 DO https://doi.org/10.1002/fbe2.12061 SF ELIB - SuUB Bremen RT Journal T1
Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d7252154f9dd43b3b0c7beb31bb32628&Exemplar=1&LAN=DE A1 Natsumi Takei A1 Ayumi Miyashita A1 Takashi Kuda A1 Yumeng Xia A1 Kazuya Koga A1 Ayaka Nakamura A1 Hajime Takahashi PB Wiley YR 2023 K1 Bifidobacterium K1 faecal culture K1 Faecalibacterium K1 gut microbiota K1 wheat bran K1 Food processing and manufacture K1 TP368-456 JF https://doi.org/10.1002/fbe2.12061 LK http://dx.doi.org/https://doi.org/10.1002/fbe2.12061 DO https://doi.org/10.1002/fbe2.12061 SF ELIB - SuUB Bremen
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