Shaping the Future of Probiotics and Prebiotics.

@article{Cunningham2021ShapingTF,
  title={Shaping the Future of Probiotics and Prebiotics.},
  author={Marla Cunningham and M. Andrea Azc{\'a}rate-Peril and Alan Barnard and V. Beno{\^i}t and Roberta Grimaldi and Denis Guyonnet and Hannah D. Holscher and Kirsty A. Hunter and Sarmauli Manurung and David Obis and Mariya I. Petrova and Robert E. Steinert and Kelly S. Swanson and Douwe van Sinderen and Jelena Vulevic and Glenn R. Gibson},
  journal={Trends in microbiology},
  year={2021}
}
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TLDR
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Application of prebiotics in apple products and potential health benefits
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The benefits of different prebiotics for stability and sensory acceptance of apple processed foods are shown, including reduction of water loss in the food matrix, preservation of bioactive and volatile compounds, and increased shelf-live.
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