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, Sigl, Stefanie, Narvhus, Judith, Sahlstrøm, StefanVolume:
60
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf300410h
Date:
June, 2012
File:
PDF, 673 KB
english, 2012