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

Publication details

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

Publisher : American Chemical Society (ACS)

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

Publication type : Academic article

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

Issue : 25

Links :
DOI : doi.org/10.1021/jf300410h