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In vitro degradation of curcuminoids by faecal bacteria: Influence of method of addition of curcuminoids into buttermilk yoghurt.
Fu, Shishan; Ajlouni, Said; Sanguansri, Luz; Ng, Ken; Augustin, Mary Ann.
Afiliação
  • Fu S; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Victoria 3010, Australia; CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
  • Ajlouni S; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Victoria 3010, Australia.
  • Sanguansri L; CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
  • Ng K; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Victoria 3010, Australia.
  • Augustin MA; CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia. Electronic address: maryann.augustin@csiro.au.
Food Chem ; 283: 414-421, 2019 Jun 15.
Article em En | MEDLINE | ID: mdl-30722892
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bactérias / Iogurte / Curcumina Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Austrália
Texto completo
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PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bactérias / Iogurte / Curcumina Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Austrália