Właściwości prebiotyczne dekstryn otrzymanych ze skrobi ziemniaczanej

ARTYKUŁ PRZEGLĄDOWY

Właściwości prebiotyczne dekstryn otrzymanych ze skrobi ziemniaczanej

Renata Barczyńska 1 , Katarzyna Śliżewska 2 , Zdzisława Libudzisz 2 , Kamila Kapuśniak 1 , Janusz Kapuśniak 1

1. Institute of Chemistry, Environmental Protection and Biotechnology, Jan Dlugosz University in Czestochowa, Poland
2. Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Poland

Opublikowany: 2015-09-08
GICID: 01.3001.0009.6573
Dostępne wersje językowe: pl en
Wydanie: Postepy Hig Med Dosw 2015; 69 : 1031-1041

 

Abstrakt

Przypisy

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