Wang, Y.; Wymond, B.; Tandon, H.; Belobrajdic, D.P.
Swapping White for High-Fibre Bread Increases Faecal Abundance of Short-Chain Fatty Acid-Producing Bacteria and Microbiome Diversity: A Randomized, Controlled, Decentralized Trial. Nutrients 2024, 16, 989.
https://doi.org/10.3390/nu16070989
AMA Style
Wang Y, Wymond B, Tandon H, Belobrajdic DP.
Swapping White for High-Fibre Bread Increases Faecal Abundance of Short-Chain Fatty Acid-Producing Bacteria and Microbiome Diversity: A Randomized, Controlled, Decentralized Trial. Nutrients. 2024; 16(7):989.
https://doi.org/10.3390/nu16070989
Chicago/Turabian Style
Wang, Yanan, Brooke Wymond, Himanshu Tandon, and Damien P. Belobrajdic.
2024. "Swapping White for High-Fibre Bread Increases Faecal Abundance of Short-Chain Fatty Acid-Producing Bacteria and Microbiome Diversity: A Randomized, Controlled, Decentralized Trial" Nutrients 16, no. 7: 989.
https://doi.org/10.3390/nu16070989
APA Style
Wang, Y., Wymond, B., Tandon, H., & Belobrajdic, D. P.
(2024). Swapping White for High-Fibre Bread Increases Faecal Abundance of Short-Chain Fatty Acid-Producing Bacteria and Microbiome Diversity: A Randomized, Controlled, Decentralized Trial. Nutrients, 16(7), 989.
https://doi.org/10.3390/nu16070989