Open AccessEvaluation of the fermentation of acetylated agave fructans (agavins), with Saccharomyces boulardii as a probiotic
Author(s) -
Carolina Buitrago-Arias,
Alejandro Londoño-Moreno,
Sandra Victoria Ávila-Reyes,
Martha Lucía Arenas-Ocampo,
Liliana AlamillaBeltrán,
Antonio Ruperto Jiménez–Aparicio,
Brenda Hildeliza CamachoDíaz
Publication year - 2021
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/poly2533
Subject(s) - fructan , agave , chemistry , food science , fermentation , saccharomyces boulardii , prebiotic , hydrolysate , yeast , hydrolysis , enzymatic hydrolysis , probiotic , fructose , biochemistry , biology , botany , bacteria , genetics
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom