Publication | Open Access

In vitro three-stage continuous fermentation of wheat arabinoxylan fractions and induction of hydrolase activity by the gut microflora

BiosynthesisEngineeringFood FermentationIn Vitro FermentationHydrolase ActivityBiotechnologyWheat Arabinoxylan FractionsGut MicrofloraFood BioprocessingMicrobiologySeed ProcessingHealth Sciences