Marie-Anne Levrat-Verny - JoVE Visualize

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Journal of Agricultural and Food Chemistry|January 6, 2005

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activityFanny Leenhardt, Marie-Anne Levrat-Verny, Elisabeth Chanliaud, et al.

The Journal of Nutrition|July 5, 2002

The bioavailability of ferulic acid is governed primarily by the food matrix rather than its metabolism in intestine and liver in ratsAline Adam, Vanessa Crespy, Marie-Anne Levrat-Verny, et al.

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Showing results (1-10 of 2) with videos related to

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Pageof 1

Journal of Agricultural and Food Chemistry|January 6, 2005

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activityFanny Leenhardt, Marie-Anne Levrat-Verny, Elisabeth Chanliaud, et al.

The Journal of Nutrition|July 5, 2002

The bioavailability of ferulic acid is governed primarily by the food matrix rather than its metabolism in intestine and liver in ratsAline Adam, Vanessa Crespy, Marie-Anne Levrat-Verny, et al.

Pageof 1