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[期刊论文] 作者：O. A. Awoyinka,T. R. Omodara,F,
来源：微生物学(英文) 年份：2018
Human gut flora-mediated non-digestible fraction of wild edible and common edible was observed for pH at every 6 hours regime. The antioxidant ability was measu...
[期刊论文] 作者：O. A. Awoyinka,F,
来源：微生物学(英文) 年份：2018
Fermentation takes place throughout the gastrointestinal tract of all animals, but the intensity and products of fermentation depend on number and types microbe...
[期刊论文] 作者：O. A. Awoyinka,T. R. Omodara,F,
来源：生命科学与技术进展(英文) 年份：2018
In human nutrition, dietary fibers are un-degradable by mammalian enzymes, and are therefore potentially available for fermentation by micro-organisms living in...
[期刊论文] 作者：O. A. Awoyinka,T. R. Omodara,F,
来源：食品与营养科学(英文) 年份：2019
Dietary fiber content of beans is known to be responsible in the management of metabolic syndrome by delaying the degree of glucose as fuels, changing fat utili...
[期刊论文] 作者：O. A. Awoyinka,J. O. Awe,O. A.,
来源：食品与营养科学(英文) 年份：2017
Lectin purified from wild underutilized local bean—Otili, Feregede, Pakalai was comparatively characterized and further evaluated for interaction with gastroin...
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