作者
Catherine Rycroft,Mark R. Jones,Glenn R. Gibson,Robert A. Rastall
摘要
Journal Article A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides Get access C.E. Rycroft, C.E. Rycroft Food Microbial Sciences Unit, School of Food Biosciences, The University of Reading, Whiteknights, Reading, UK Search for other works by this author on: Oxford Academic Google Scholar M.R. Jones, M.R. Jones Food Microbial Sciences Unit, School of Food Biosciences, The University of Reading, Whiteknights, Reading, UK Search for other works by this author on: Oxford Academic Google Scholar G.R. Gibson, G.R. Gibson Food Microbial Sciences Unit, School of Food Biosciences, The University of Reading, Whiteknights, Reading, UK Search for other works by this author on: Oxford Academic Google Scholar R.A. Rastall R.A. Rastall Food Microbial Sciences Unit, School of Food Biosciences, The University of Reading, Whiteknights, Reading, UK Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 91, Issue 5, 23 November 2001, Pages 878–887, https://doi.org/10.1046/j.1365-2672.2001.01446.x Published: 23 November 2001 Article history Received: 23 March 2001 Revision received: 10 May 2001 Accepted: 14 May 2001 Published: 23 November 2001