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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.2, 2022년, pp.203 - 208
박혜인 ((주)마이크로바이옴 기업부설연구소) , 윤슬기 ((주)마이크로바이옴 기업부설연구소) , 장준호 ((주)마이크로바이옴 기업부설연구소) , 변지영 ((주)마이크로바이옴 기업부설연구소) , 윤복근 ((주)마이크로바이옴 기업부설연구소)
Gluten is an insoluble protein present in cereals such as wheat. Gluten consumed through food is not digested and accumulates in the body; this has been linked to digestive discomfort, irritation, and various digestive disorders, including intestinal inflammation. In this study, the Lactobacillus pa...
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