Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread. (Q44415098)
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scientific article published on 16 May 2013
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread. |
scientific article published on 16 May 2013 |
Statements
Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread (English)
Manfred Beckmann
Amanda J Lloyd
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