
Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota
Keywords: اسیدهای چرب کوتاه مدت; AXOS; arabinoxylanoligosaccharides; avDS; average degree of arabinose substitution; avDP; average degree of polymerization of the xylan backbone; DS; degree of arabinose substitution; DP; degree of polymerization of the xylan backbone; FA; ferulic acid; G