Rajakaruna, S.; Pérez-Burillo, S.; Kramer, D.L.; Rufián-Henares, J.Á.; Paliy, O.
Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota. Microorganisms 2022, 10, 1268.
https://doi.org/10.3390/microorganisms10071268
AMA Style
Rajakaruna S, Pérez-Burillo S, Kramer DL, Rufián-Henares JÁ, Paliy O.
Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota. Microorganisms. 2022; 10(7):1268.
https://doi.org/10.3390/microorganisms10071268
Chicago/Turabian Style
Rajakaruna, Sumudu, Sergio Pérez-Burillo, Denise Lynette Kramer, José Ángel Rufián-Henares, and Oleg Paliy.
2022. "Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota" Microorganisms 10, no. 7: 1268.
https://doi.org/10.3390/microorganisms10071268
APA Style
Rajakaruna, S., Pérez-Burillo, S., Kramer, D. L., Rufián-Henares, J. Á., & Paliy, O.
(2022). Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota. Microorganisms, 10(7), 1268.
https://doi.org/10.3390/microorganisms10071268