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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: Călinoiu, Lavinia Florina, Vodnar, Dan Cristian
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2019
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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