URMINSKá, D. .; HARING, N.; FáBRY, V. .; URMINSKá, J. . FERMENTABLE OLIGOSACCHARIDES, DISACCHARIDES, MONOSACCHARIDES AND POLYOLS AND THEIR ROLE IN FOOD DIGESTION. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 11, n. 4, p. e5521, 2022. DOI: 10.55251/jmbfs.5521. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/5521. Acesso em: 21 nov. 2024.