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Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran
The aim of the present paper was to identify the major polyphenolic compounds and investigate the antioxidant, antimutagenic, and antimicrobial activities of industrially-derived cereal byproducts—wheat bran (WB) and oat bran (OB)—before (fresh) and after thermal processing (TP) (10 min, 80 °C), cou...
Gardado en:
| Publicado en: | Biomolecules |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7023188/ https://ncbi.nlm.nih.gov/pubmed/31877857 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biom10010021 |
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