Jia-Ying Fan

D-amino acids in dairy products and their relevance to the gut microbiota: a mini-review

D-amino acids (D-AAs) are increasingly recognized as measurable components of dietary exposure, arising mainly from microbial racemization and food-processing-related conversion. Dairy products, particularly fermented dairy foods, provide a useful model for examining this exposure because proteolysis, microbial metabol...