Academic Journal
Evaluation of the in vitro effects of the increasing inclusion levels of yeast β-glucan, a casein hydrolysate and its 5 kDa retentate on selected bacterial populations and strains commonly found in the gastrointestinal tract of pigs
| العنوان: | Evaluation of the in vitro effects of the increasing inclusion levels of yeast β-glucan, a casein hydrolysate and its 5 kDa retentate on selected bacterial populations and strains commonly found in the gastrointestinal tract of pigs |
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| المؤلفون: | Venardou, Brigkita, O'Doherty, John V., McDonnell, Mary J., Mukhopadhya, Anindya, Kiely, Claire, Ryan, Marion T., Sweeney, Torres |
| المساهمون: | Science Foundation Ireland, Enterprise Ireland |
| المصدر: | Food & Function ; volume 12, issue 5, page 2189-2200 ; ISSN 2042-6496 2042-650X |
| بيانات النشر: | Royal Society of Chemistry (RSC) |
| سنة النشر: | 2021 |
| الوصف: | The 5 kDa retentate of a casein hydrolysate exhibited an in vitro prebiotic activity. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1039/d0fo02269a |
| الاتاحة: | http://dx.doi.org/10.1039/d0fo02269a http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02269A |
| Rights: | http://creativecommons.org/licenses/by/3.0/ |
| رقم الانضمام: | edsbas.814133CA |
| قاعدة البيانات: | BASE |
| DOI: | 10.1039/d0fo02269a |
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