Colonic health : Fermentation and short chain fatty acids
- Autor
- WONG, Julia M. W1 2 ; DE SOUZA, Russell1 2 ; KENDALL, Cyril W. C1 2 ; EMAM, Azadeh1 2 ; JENKINS, David J. A1 2 3 4
[1] Clinical Nutrition and Risk Factor Modification Center, St Michael's Hospital, Canada
[2] Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto. Ont, Canada
[3] Department of Medicine, Division of Endocrinology and Metabolism, St Michael's Hospital, Canada
[4] Department of Medicine, Faculty of Medicine, University of Toronto, Toronto. Ont, Canada - Nombre de la conferencia
- Guidelines for probiotic use. Workshop (8 ; New Haven 2005-10-07)
- Fuente
Journal of clinical gastroenterology. 2006, Vol 40, Num 3, pp 235-243, 9 p ; ref : 124 ref
- CODEN
- JCGADC
- ISSN
- 0192-0790
- Campo Científico
- Gastroenterology
- Editor
- Lippincott Williams & Wilkins, Hagerstown, MD
- País de la publicación
- United States
- Tipo de documento
- Conference Paper
- Idioma
- English
- Palabra clave de autor
- SCFAs carbohydrates fermentation
- Palabra clave (fr)
- Acide gras Chaîne courte Côlon Fermentation Gastroentérologie Glucide
- Palabra clave (in)
- Fatty acids Short chain Colon Fermentation Gastroenterology Carbohydrate
- Palabra clave (es)
- Acido graso Cadena corta Colón Fermentación Gastroenterología Glúcido
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B13 Gastroenterology. Liver. Pancreas. Abdomen
- Disciplina
- Gastroenterology. Liver. Pancreas. Abdomen
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 17678825
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1097/00004836-200603000-00015 
https://dx.doi.org/10.1097/00004836-200603000-00015
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