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. 2024 Jul 1;72(28):15672–15679. doi: 10.1021/acs.jafc.4c02109

Figure 2.

Figure 2

Chromatograms obtained from the wholemeal rye bread (WRB) (a) and plant sterol-enriched wholemeal rye bread (PS-WRB) (b) and their bioaccessible fractions (BFs) (c,d).