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Structurally different wheat-derived arabinoxylooligosaccharides have different prebiotic and fermentation properties

Valerie Van Craeyveld1, Katrien Swennen, Emmie Dornez

  • 1Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, Leuven, Belgium.

The Journal of Nutrition
|November 22, 2008
PubMed

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