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

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

Published 2012

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Publication details

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

International Standard Numbers :
Printed : 0021-8561
Electronic : 1520-5118

Publication type : Academic article

Contributors : Grimmer, Stine J Staavi; Narvhus, Judith; Rud, Ida; Sahlstrøm, Stefan; Sigl, Stefanie

Issue : 25

Links :
DOI : doi.org/10.1021/jf300410h

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Ida Rud

Scientist