Reuse of persimmon and blueberry by-products: in vitro digestion and fermentation by gut microbiota
收藏NIAID Data Ecosystem2026-03-12 收录
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https://www.ncbi.nlm.nih.gov/sra/ERP120273
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资源简介：
We assessed the colonic fermentation of the persimmon and blueberry by-products and determine the effect of polyphenols and carotenoids on colonic bacteria growth and the associations between physico-chemical properties of the powders and fermentative bacterial community.
创建时间：
2021-03-20
