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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...
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| Vydáno v: | Biomolecules |
|---|---|
| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2019
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| Témata: | |
| On-line přístup: | 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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