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Analyzing the gut microbiota and microbial-associated metabolites of tomato-based sauces

Alicia Paulina Cárdenas-Castro1, Mônica Maurer Sost2, Wilbert Gutiérrez-Sarmiento3

  • 1Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country, CP 63175 Tepic, Nayarit, Mexico.

Food Chemistry
|August 8, 2024
PubMed

Keywords:
Gut microbiotaIndigestible fractionMexican saucesPhenolic compoundsSCFA

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