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Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino by Ángel Eduardo Rubio-Castillo, Víctor M. Zamora-Gasga, Jorge A. Sánchez-Burgos, Víctor M. Ruiz-Valdiviezo, Efigenia Montalvo-González, Rita M. Velázquez-Estrada, Aarón F. González-Córdova, Sonia G. Sáyago-Ayerdi
Published 2022-12-01
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