Published in
Elsevier, Food Research International, (147), p. 110488, 2021
DOI: 10.1016/j.foodres.2021.110488
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Metabolism of flavonoids and lignans by lactobacilli and bifidobacteria strains improves the nutritional properties of flaxseed-enriched beverages
Journal article published in 2021 by
Ana Ruiz de la Bastida,
Ángela Peirotén 
,
Susana Langa ,
Inmaculada Álvarez,
Juan Luis Arqués,
José Mª Landete
,
Susana Langa ,
Inmaculada Álvarez,
Juan Luis Arqués,
José Mª Landete
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