Barley beta-glucans varying in molecular mass and oligomer structure affect cecal fermentation and microbial composition but not blood lipid profiles in hypercholesterolemic rats

Mette S. Mikkelsen; Morten G. Jensen; Tina S. Nielsen

doi:10.1039/c7fo01314k

Barley beta-glucans varying in molecular mass and oligomer structure affect cecal fermentation and microbial composition but not blood lipid profiles in hypercholesterolemic rats

Mette S. Mikkelsen, Morten G. Jensen, Tina S. Nielsen

Ingredient and Dairy Technology

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

23 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food & Function
Vol/bind	8
Udgave nummer	12
Sider (fra-til)	4723-4732
Antal sider	10
ISSN	2042-6496
DOI	https://doi.org/10.1039/c7fo01314k
Status	Udgivet - 2017

Adgang til dokumentet

10.1039/c7fo01314k

Citationsformater

Barley beta-glucans varying in molecular mass and oligomer structure affect cecal fermentation and microbial composition but not blood lipid profiles in hypercholesterolemic rats. / Mikkelsen, Mette S.; Jensen, Morten G.; Nielsen, Tina S.
I: Food & Function, Bind 8, Nr. 12, 2017, s. 4723-4732.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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title = "Barley beta-glucans varying in molecular mass and oligomer structure affect cecal fermentation and microbial composition but not blood lipid profiles in hypercholesterolemic rats",

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year = "2017",

doi = "10.1039/c7fo01314k",

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AU - Nielsen, Tina S.

PY - 2017

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