换一批Viability of <i>Lactobacillus delbrueckii</i> in chocolates during storage and <i>in-vitro</i> bioaccessibility of polyphenols and SCFAs.
第一作者：
Md Nur,Hossain
第一单位：
School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, VIC, 3010, Australia.;Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, Bangladesh.
作者：
关键词
BSCFA, branched short chain fatty acidChocolatesColonic fermentationEE, encapsulation efficiencyFOS, fructooligosaccharidesGC FID, gas chromatography-flame ionization detectorHPLC, high performance liquid chromatographyHSD, honest significant differenceL. delbrueckii subsp. bulgaricusMRS, DeMan, Rogosa and SharpeNSW, - New South WalesPDA, photodiode arrayPolyphenolsPro B1, procyanidin B1Pro B2, procyanidin B2SCFA, short chain fatty acidSCFAsSEM, scanning electron microscopeSGF, simulated gastric fluidSIF, simulated intestinal fluidSSF, simulated salivary fluidVIC, Victoriaaw, water activitycfu, colony forming unit
DOI
10.1016/j.crfs.2022.08.001
PMID
36061408
发布时间
2022-09-07
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Current research in food science
2022年5卷
1266-1275页
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