Hostname: page-component-78c5997874-g7gxr Total loading time: 0 Render date: 2024-11-04T12:32:12.918Z Has data issue: false hasContentIssue false
  • English
  • Français

Workshop: physiology and tolerance of LDCs

Published online by Cambridge University Press:  09 March 2007

John Cummings ,
Adam Lee  and
David Storey
John Cummings*
Affiliation:
MRC Microbiology and Gut Biology Group, Ninewells Hospital and Medical School, Dundee, DD1 9SY, Scotland, UK
Adam Lee
Affiliation:
Nutritional Biosciences Group, Division of Biological Sciences, School of Environment and Life Sciences, The University of Salford, Greater Manchester, M5 4WT, UK
David Storey
Affiliation:
Nutritional Biosciences Group, Division of Biological Sciences, School of Environment and Life Sciences, The University of Salford, Greater Manchester, M5 4WT, UK
*
*Corresponding author: John Cummings, fax +44 (0) 1382 633 952, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'

Keywords

Gastrointestinal symptoms
Type
Research Article
Information
British Journal of Nutrition , Volume 85 , Issue S1 , March 2001 , pp. S59 - S60
Copyright
Copyright © The Nutrition Society 2001

References

Cummings, JH, MacFarlane, GT & Englyst, HN Prebiotic digestion fermentation. American Journal of Clinical Nutrition (In press).Google Scholar