Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo.

No abstract is available for this paper.

• Publication year

  2011

• Venue

  Journal of NutriLife

• Publication date

  Unknown publication date

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.3945/jn.110.127720PMID 21106920
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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