An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects
Crossref DOI link: https://doi.org/10.3389/fmicb.2017.01722
Published Online: 2017-09-07
Update policy: https://doi.org/10.3389/crossmark-policy
Costabile, Adele
Bergillos-Meca, Triana
Landriscina, Loretta
Bevilacqua, Antonio
Gonzalez-Salvador, Isidro
Corbo, Maria R.
Petruzzi, Leonardo
Sinigaglia, Milena
Lamacchia, Carmela
Funding for this research was provided by:
Horizon 2020 (732640)