Purple Sweet Potato Polyphenols Differentially Influence the Microbial Composition Depending on the Fermentability of Dietary Fiber in a Mixed Culture of Swine Fecal Bacteria
Kilua, A.; Nomata, R.; Nagata, R.; Fukuma, N.; Shimada, K.; Han, K.-H.; Fukushima, M. Purple Sweet Potato Polyphenols Differentially Influence the Microbial Composition Depending on the Fermentability of Dietary Fiber in a Mixed Culture of Swine Fecal Bacteria. Nutrients 2019, 11, 1495. https://doi.org/10.3390/nu11071495
Kilua A, Nomata R, Nagata R, Fukuma N, Shimada K, Han K-H, Fukushima M. Purple Sweet Potato Polyphenols Differentially Influence the Microbial Composition Depending on the Fermentability of Dietary Fiber in a Mixed Culture of Swine Fecal Bacteria. Nutrients. 2019; 11(7):1495. https://doi.org/10.3390/nu11071495
Chicago/Turabian StyleKilua, Aldrine; Nomata, Riri; Nagata, Ryuji; Fukuma, Naoki; Shimada, Kenichiro; Han, Kyu-Ho; Fukushima, Michihiro. 2019. "Purple Sweet Potato Polyphenols Differentially Influence the Microbial Composition Depending on the Fermentability of Dietary Fiber in a Mixed Culture of Swine Fecal Bacteria" Nutrients 11, no. 7: 1495. https://doi.org/10.3390/nu11071495