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Gut microbiota fermentation of prebiotics increases satietogenic and incretin gut peptide production with consequences for appetite sensation and glucose response after a meal.

Bibliographic reference Cani, Patrice D. ; Lecourt, Elodie ; Dewulf, Evelyne ; Sohet, Florence ; Pachikian, Barbara D. ; et. al. Gut microbiota fermentation of prebiotics increases satietogenic and incretin gut peptide production with consequences for appetite sensation and glucose response after a meal.. In: American Journal of Clinical Nutrition : a journal reporting the practical application of our world-wide knowledge of nutrition, Vol. 90, no. 5, p. 1236-1243 (2009)
Permanent URL http://hdl.handle.net/2078.1/24554