Antioxidative capacity from in vitro fermentation of water-soluble dietary fibers by rat fecal slurry
碩士 === 中山醫學大學 === 營養學研究所 === 97 === Aim: To investigate the antioxidative ability produced after 48 h in vitro fermentation of konjac glucomannan (KGM), guar gum (GG), xanthan gum (XG), pectin (P), in comparison with control (fiber-free) as negative control and inulin (I) as positive control, by rat...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/65549084487742055573 |