Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino

Tejuino, is a Mexican fermented beverage prepared by germination-fermentation or nixtamalization-fermentation (artisanal and commercial mode respectively) of maize. The aim of this study was to evaluate the gut metabolites, volatile, and phenolic compounds (PC) produced by the indigestible fraction...

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Detalles Bibliográficos
Autores principales: Rubio-Castillo, Ángel Eduardo, Zamora-Gasga, Víctor M., Sánchez-Burgos, Jorge A., Ruiz-Valdiviezo, Víctor M., Montalvo-González, Efigenia, Velázquez-Estrada, Rita M., González-Córdova, Aarón F., Sáyago-Ayerdi, Sonia G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9723516/
https://www.ncbi.nlm.nih.gov/pubmed/36483086
http://dx.doi.org/10.1016/j.fochms.2022.100150

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9723516/
https://www.ncbi.nlm.nih.gov/pubmed/36483086
http://dx.doi.org/10.1016/j.fochms.2022.100150

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