ARTYKUŁ PRZEGLĄDOWY
Właściwości prebiotyczne dekstryn otrzymanych ze skrobi ziemniaczanej
Renata Barczyńska 1 , Katarzyna Śliżewska 2 , Zdzisława Libudzisz 2 , Kamila Kapuśniak 1 , Janusz Kapuśniak 11. 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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