Sourdough fermentation and malting of cereals: Effects of interactions between produced bioactive compounds and gut microbiota, and implications for bioavailibility of iron and calcium

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Sourdough fermentation and malting of cereals: Effects of interactions between produced bioactive compounds and gut microbiota, and implications for bioavailibility of iron and calcium
Research Project, 2023 – 2025

Participants

Rikard Landberg (contact)

Collaborations

Vaasan Oy

Funding

Lantmännens Forskningsstiftelse

More information

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Sourdough fermentation and malting of cereals: Effects of interactions between produced bioactive compounds and gut microbiota, and implications for bioavailibility of iron and calcium Research Project, 2023 – 2025