Development of a HPLC–UV method for the quantitative determination of four short-chain fatty acids and lactic acid produced by intestinal bacteria during in vitro fermentation

✍ Scribed by De Baere, S.; Eeckhaut, V.; Steppe, M.; De Maesschalck, C.; De Backer, P.; Van Immerseel, F.; Croubels, S.

• Book ID: 120035620
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 436 KB
• Volume: 80
• Category: Article
• ISSN: 0731-7085
• DOI: 10.1016/j.jpba.2013.02.032