Effects of sourdough breads containing non-conventional plant-based ingredients on Gut Microbiota
收藏NIAID Data Ecosystem2026-05-02 收录
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https://www.ncbi.nlm.nih.gov/sra/SRP519020
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资源简介：
Fermented plant-based ingredients and tailored sourdough were used to develop new bread formulations. The project studied the impact the microbiota composition and metabolic answer on an in vitro colon microbial ecosystems (SHIME) after feeding with these fortified breads.
创建时间：
2025-01-15
