{"id":54085,"date":"2003-02-01T00:00:00","date_gmt":"2018-12-04T05:31:07","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/"},"modified":"2018-12-04T06:31:07","modified_gmt":"2018-12-04T05:31:07","slug":"oligosaccharides-state-of-the-art","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/","title":{"rendered":"Oligosaccharides: state of the art."},"content":{"rendered":"","protected":false},"template":"","mots_cles":[],"class_list":["post-54085","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Unit of Pharmacokinetics, Metabolism, Nutrition and Toxicology, School of Pharmacy, Universite Catholique de Louvain, Brussels, Belgium. Delzenne@pmnt.ucl.ac.be","annee":"2003","mois":"2","numero":"62:1","page":"177-192","auteurs":[],"sources":[{"ID":45367,"post_author":"0","post_date":"2018-12-04 03:40:47","post_date_gmt":"2018-12-04 02:40:47","post_content":"","post_title":"PROCEEDINGS OF THE NUTRITION SOCIETY","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"proceedings-of-the-nutrition-society","to_ping":"","pinged":"","post_modified":"2018-12-04 03:40:47","post_modified_gmt":"2018-12-04 02:40:47","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/proceedings-of-the-nutrition-society\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Oligosaccharides: state of the art. - Aprifel<\/title>\n<meta name=\"description\" content=\"Oligosaccharides: state of the art. - Aprifel\" \/>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oligosaccharides: state of the art.\" \/>\n<meta property=\"og:description\" content=\"Oligosaccharides: state of the art.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/\" \/>\n<meta property=\"og:site_name\" content=\"Aprifel\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/\",\"url\":\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/\",\"name\":\"Oligosaccharides: state of the art. - Aprifel\",\"isPartOf\":{\"@id\":\"https:\/\/www.aprifel.com\/fr\/#website\"},\"datePublished\":\"2018-12-04T05:31:07+00:00\",\"dateModified\":\"2018-12-04T05:31:07+00:00\",\"description\":\"Oligosaccharides: state of the art. - Aprifel\",\"breadcrumb\":{\"@id\":\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/www.aprifel.com\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"R\u00e9sum\u00e9s\",\"item\":\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Oligosaccharides: state of the art.\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.aprifel.com\/fr\/#website\",\"url\":\"https:\/\/www.aprifel.com\/fr\/\",\"name\":\"Aprifel\",\"description\":\"Agence pour la Recherche et l\u2019Information en Fruits et L\u00e9gumes\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.aprifel.com\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Oligosaccharides: state of the art. - Aprifel","description":"Oligosaccharides: state of the art. - Aprifel","robots":{"index":"noindex","follow":"follow"},"og_locale":"fr_FR","og_type":"article","og_title":"Oligosaccharides: state of the art.","og_description":"Oligosaccharides: state of the art.","og_url":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/","og_site_name":"Aprifel","twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/","url":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/","name":"Oligosaccharides: state of the art. - Aprifel","isPartOf":{"@id":"https:\/\/www.aprifel.com\/fr\/#website"},"datePublished":"2018-12-04T05:31:07+00:00","dateModified":"2018-12-04T05:31:07+00:00","description":"Oligosaccharides: state of the art. - Aprifel","breadcrumb":{"@id":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oligosaccharides-state-of-the-art\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.aprifel.com\/fr\/"},{"@type":"ListItem","position":2,"name":"R\u00e9sum\u00e9s","item":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/"},{"@type":"ListItem","position":3,"name":"Oligosaccharides: state of the art."}]},{"@type":"WebSite","@id":"https:\/\/www.aprifel.com\/fr\/#website","url":"https:\/\/www.aprifel.com\/fr\/","name":"Aprifel","description":"Agence pour la Recherche et l\u2019Information en Fruits et L\u00e9gumes","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.aprifel.com\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"}]}},"_links":{"self":[{"href":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/wp-json\/wp\/v2\/resume\/54085"}],"collection":[{"href":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/wp-json\/wp\/v2\/resume"}],"about":[{"href":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/wp-json\/wp\/v2\/types\/resume"}],"wp:attachment":[{"href":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/wp-json\/wp\/v2\/media?parent=54085"}],"wp:term":[{"taxonomy":"mots_cles","embeddable":true,"href":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/wp-json\/wp\/v2\/mots_cles?post=54085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}