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Effect of Food Thermal Processing on the Composition of the Gut Microbiota

Sergio Pérez-Burillo1, Silvia Pastoriza1, Nuria Jiménez-Hernández2

  • 1Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica , Universidad de Granada , 18071 Granada , Spain.

Journal of Agricultural and Food Chemistry
|October 23, 2018
PubMed

Keywords:
Maillard reactioncookingfood processinggut microbiotametagenomics

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