Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

  • Rebekka Thøgersen
  • Nicola Gray, Department of Food and Nutritional Sciences, University of Reading, Reading, United Kingdom
  • ,
  • Gunter Kuhnle, Department of Food and Nutritional Sciences, University of Reading, Reading, United Kingdom
  • ,
  • Thomas Van Hecke, Department of Animal Sciences and Aquatic Ecology, Ghent University, Belgium
  • ,
  • Stefaan De Smet, Department of Animal Sciences and Aquatic Ecology, Ghent University, Belgium
  • ,
  • Jette F Young
  • Ulrik Kræmer Sundekilde
  • Axel Kornerup Hansen, Division of Laboratory Animal Science and Welfare, Dept. of Veterinary Pathobiology, Faculty of Life Science, Frederiksberg, Københavns Universitet, Danmark
  • Hanne Christine S. Bertram
OriginalsprogEngelsk
TidsskriftFood Chemistry
ISSN0308-8146
DOI
StatusAccepteret/In press - 1 jan. 2020

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