Publication | Closed Access

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

Food FermentationBiochemistryIn Vitro FermentationMedicineBioanalysisLactic Acid BacteriaShort-chain Fatty AcidsFood BioprocessingMicrobiologyHplc–uv MethodLactic AcidFood PreservativesChromatographyHealth Sciences