Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans

  1. Mårtensson, O.
  2. Biörklund, M.
  3. Lambo, A.M.
  4. Dueñas-Chasco, M.
  5. Irastorza, A.
  6. Holst, O.
  7. Norin, E.
  8. Welling, G.
  9. Öste, R.
  10. Önning, G.
Revue:
Nutrition Research

ISSN: 0271-5317

Année de publication: 2005

Volumen: 25

Número: 5

Pages: 429-442

Type: Article

DOI: 10.1016/J.NUTRES.2005.03.004 GOOGLE SCHOLAR
La source de données: Scopus