Probiotics in synergy with antioxidative phenolics in fruit/berry reduce oxidative stress and inflam

Reference number
Coordinator Lunds universitet - Institutionen för livsmedelsteknik
Funding from Vinnova SEK 7 080 000
Project duration January 2005 - December 2008
Status Completed

Last updated 25 November 2019

Reference number 2004-02244

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