Whole Grains and Health. Группа авторов

Whole Grains and Health - Группа авторов


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      51 Linko, A.‐M., Juntunen, K.S., Mykkänen, H.M., and Adlercreutz, H. (2005). Whole‐grain rye bread consumption by women correlates with plasma alkylresorcinols and increases their concentration compared with low‐fiber wheat bread. The Journal of Nutrition , 135, 580–583.

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