Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro

Anna-Marja Aura (Corresponding Author), Sirpa Karppinen, Hannele Virtanen, Pirkko Forssell, Satu-Maarit Heinonen, Tarja Nurmi, Herman Adlercreutz, Kaisa Poutanen

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