Paesani, Candela; Sciarini, Lorena S; Moiraghi, Malena; Salvucci, Emiliano; Prado, Samira Bernardino Ramos do; Pérez, Gabriela Teresa; Fabi, João Paulo 
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: TRIGO, ÁCIDOS GRAXOS, FERMENTAÇÃO
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PAESANI, Candela et al. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, v. 134, p. 1-7 art. 110253, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110253. Acesso em: 03 nov. 2025.APA
Paesani, C., Sciarini, L. S., Moiraghi, M., Salvucci, E., Prado, S. B. R. do, Pérez, G. T., & Fabi, J. P. (2020). Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, 134, 1-7 art. 110253. doi:10.1016/j.lwt.2020.110253NLM
Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.lwt.2020.110253Vancouver
Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.lwt.2020.110253
