Influence of structure on in vitro fermentability of different pectin preparations
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Author
Date
2006Type
- Doctoral Thesis
ETH Bibliography
yes
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https://doi.org/10.3929/ethz-a-005128652Publication status
publishedExternal links
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ETHSubject
PEKTINE (BIOCHEMIE); ANAEROBER ABBAU (METABOLISMUS); PHYSIOLOGICAL BEHAVIOUR OF FOODS (HUMAN NUTRITION); IN VITRO STUDIES (PHYSIOLOGY); PHYSIOLOGISCHES VERHALTEN VON LEBENSMITTELN (HUMANERNÄHRUNG); IN-VITRO UNTERSUCHUNGEN (PHYSIOLOGIE); VEGETABLE FIBRES + DIETARY FIBRES (HUMAN NUTRITION); PECTINS (BIOCHEMISTRY); PFLANZLICHE FASERSTOFFE + BALLASTSTOFFE (HUMANERNÄHRUNG); ANAEROBIC BREAKDOWN (METABOLISM)Organisational unit
03240 - Amadò, Renato
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ETH Bibliography
yes
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