Anti-inflammatory effect of microbial consortia during the utilization of dietary polysaccharides

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dc.contributor.authorThomson, Pamela
dc.contributor.authorMedina, Daniel A.
dc.contributor.authorOrtuzar, Veronica
dc.contributor.authorGotteland, Martin
dc.contributor.authorGarrido, Daniel
dc.date.accessioned2020-01-20T19:41:08Z
dc.date.available2020-01-20T19:41:08Z
dc.date.issued2018
dc.fuente.origenBibliotecas UC
dc.identifier.doi10.1016/j.foodres.2018.04.008
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2018.04.008
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/27732
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final23
dc.pagina.inicio14
dc.revistaFood Research Internationales_ES
dc.rightsacceso restringido
dc.subjectGut microbiotaes_ES
dc.subjectPrebioticses_ES
dc.subjectDietary polysaccharideses_ES
dc.subjectMicrobial interactionses_ES
dc.subjectButyratees_ES
dc.subject.ddc610
dc.subject.deweyMedicina y saludes_ES
dc.titleAnti-inflammatory effect of microbial consortia during the utilization of dietary polysaccharideses_ES
dc.typeartículo
dc.volumenVol. 109
sipa.codpersvinculados1045441
sipa.codpersvinculados226814
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