Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans

By Olof Mårtensson, M. Biörklund, A. Lambo, M. Dueñas-Chasco, A. Irastorza, O. Holst, E. Norin, G. Welling, R. Öste, G. Önning. 2005

126 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8ddc4a61e3b6d409c718a655c95c4a4ec543100f