Influence of rye bran on the formation of bile acids and bioavailability of lignans

Cereal Foods World

Volumn 42, Issue 8, 1997, Pages 696-701

  Hallmans, Göran ^a   Zhang, Jie Xian ^a   Lundin, Eva ^a   Landström, Maréne ^a,b   Åman, Per ^b   Adlercreutz, Herman ^c   Härkönen, Helena ^d,e   Bach Knudsen, Knud Erik ^e  

^a UMEÅ UNIVERSITY   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^c UNIVERSITY OF HELSINKI   (Finland)

^d VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^e DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031531665     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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