Inhibition of Gut Microbial Trimethylamine Production by Blueberries: The Potential Role of Chlorogenic Acid.

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dc.contributor.advisorAndrew Neilson, Chair
dc.contributor.advisorGabriel Harris, Member
dc.contributor.advisorSlavko Komarnytsky, Member
dc.contributor.advisorRodolphe Barrangou, Member
dc.contributor.advisorMassimo Iorizzo, Member
dc.contributor.authorMcAmis, Ashley Marie
dc.date.accepted2025-03-11
dc.date.accessioned2025-03-14T12:30:37Z
dc.date.available2025-03-14T12:30:37Z
dc.date.defense2025-02-28
dc.date.issued2025-02-28
dc.date.released2025-03-14
dc.date.reviewed2025-03-07
dc.date.submitted2025-03-05
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.identifier.otherdeg40881
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/45094
dc.titleInhibition of Gut Microbial Trimethylamine Production by Blueberries: The Potential Role of Chlorogenic Acid.

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