Interrelationships between carbohydrate type, phenolic acids and initial pH on in vitro conversion of enterolactone from rye lignans

于Dietary fibre components and functions
著者：
A.-M. Aura 1VTT, Technical Research Centre of Finland, P.O. Box 1000, 02044 VTT, Espoo, Finland

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O. Myllymäki 1VTT, Technical Research Centre of Finland, P.O. Box 1000, 02044 VTT, Espoo, Finland

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M. Bailey 1VTT, Technical Research Centre of Finland, P.O. Box 1000, 02044 VTT, Espoo, Finland

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J.-L. Penalvo 2Institute for Preventive Medicine, Nutrition and Cancer, Folkhälsan Research Center and Division of Clinical Chemistry, University of Helsinki, Biomedicum C315a, P.O. Box 63, 00014 University of Helsinki, Helsinki, Finland

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H. Adlercreutz 2Institute for Preventive Medicine, Nutrition and Cancer, Folkhälsan Research Center and Division of Clinical Chemistry, University of Helsinki, Biomedicum C315a, P.O. Box 63, 00014 University of Helsinki, Helsinki, Finland

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K. Poutanen 1VTT, Technical Research Centre of Finland, P.O. Box 1000, 02044 VTT, Espoo, Finland

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类型:
章节
Page Range:
235–245
DOI:
https://doi.org/10.3920/978-90-8686-622-9_016

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