Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread
Article first published online: 16 MAY 2013
© 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 57, Issue 10, pages 1859–1873, October 2013
How to Cite
Beckmann, M., Lloyd, A. J., Haldar, S., Seal, C., Brandt, K. and Draper, J. (2013), Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread. Mol. Nutr. Food Res., 57: 1859–1873. doi: 10.1002/mnfr.201200777
- Issue published online: 1 OCT 2013
- Article first published online: 16 MAY 2013
- Manuscript Accepted: 14 MAR 2013
- Manuscript Revised: 13 MAR 2013
- Manuscript Received: 21 NOV 2012
- UK Food Standard Agency. Grant Number: N05075
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