Thermal processed Crassostrea gigas impact the mouse gut microbiota
Food processing naturally accompanies with Maillard reaction and generates advanced glycation end products (AGEs), which are linked with the gut microbiota and human health. The study aimed to investigate how oysters cooked by different heating processes affected the mice microbiome. AGEs levels and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-12-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464620304783 |
