Open AccessWhole Rye Consumption Improves Blood and Liver n-3 Fatty Acid Profile and Gut Microbiota Composition in Rats
Author(s) -
Fayçal Ounnas,
Florence Privé,
Patricia Salen,
Gaci, Nadia,
William Tottey,
Luca Calani,
Letizia Bresciani,
Noelia López-Gutiérrez,
Florence HazanePuch,
François Laporte,
Brugère, Jean-François,
Daniele Del Rio,
Christine Demeilliers,
Giovanni de Gaetano
Publication year - 2016
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
DOI - 10.1371/journal.pone.0148118.s003
Subject(s) - gut flora , food science , composition (language) , fatty acid , chemistry , biochemistry , fatty liver , biology , medicine , disease , linguistics , philosophy
International audienceBackgroun
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