Astó, E.; Méndez, I.; RodrÃguez-Prado, M.; Cuñé, J.; Espadaler, J.; Farran-Codina, A.
Effect of the Degree of Polymerization of Fructans on Ex Vivo Fermented Human Gut Microbiome. Nutrients 2019, 11, 1293.
https://doi.org/10.3390/nu11061293
AMA Style
Astó E, Méndez I, RodrÃguez-Prado M, Cuñé J, Espadaler J, Farran-Codina A.
Effect of the Degree of Polymerization of Fructans on Ex Vivo Fermented Human Gut Microbiome. Nutrients. 2019; 11(6):1293.
https://doi.org/10.3390/nu11061293
Chicago/Turabian Style
Astó, Erola, Iago Méndez, Maria RodrÃguez-Prado, Jordi Cuñé, Jordi Espadaler, and Andreu Farran-Codina.
2019. "Effect of the Degree of Polymerization of Fructans on Ex Vivo Fermented Human Gut Microbiome" Nutrients 11, no. 6: 1293.
https://doi.org/10.3390/nu11061293
APA Style
Astó, E., Méndez, I., RodrÃguez-Prado, M., Cuñé, J., Espadaler, J., & Farran-Codina, A.
(2019). Effect of the Degree of Polymerization of Fructans on Ex Vivo Fermented Human Gut Microbiome. Nutrients, 11(6), 1293.
https://doi.org/10.3390/nu11061293