Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts anti-inflammatory effects ex vivo
- N. Mateo Anson*
- , Anna-Marja Aura
- , Emilia Selinheimo
- , Ismo Mattila
- , Kaisa Poutanen
- , R. van den Bergh
- , R. Havenaar
- , A. Bast
- , G. R. M. M. Haenen
*Corresponding author for this work
- Maastricht University
- Netherlands Organisation for Applied Scientific Research (TNO)
Research output: Contribution to journal › Article › Scientific › peer-review
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