Vitenskapelig artikkel

Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri

Hole, Anastasia S.; Rud, Ida; Grimmer, Stine J Staavi; Sigl, Stefanie; Narvhus, Judith; Sahlstrøm, Stefan

Publikasjonsdetaljer

Tidsskrift: Journal of Agricultural and Food Chemistry, vol. 60, p. 6369–6375, 2012

Utgiver: American Chemical Society (ACS)

Utgave: 25

Internasjonale standardnumre:
Trykt: 0021-8561
Elektronisk: 1520-5118

Open Access: none

Lenker:
DOI