Side-stream products of malting: a neglected source of phytochemicals

Whole grain consumption reduces the risk of several chronic diseases. A major contributor to the effect is the synergistic and additive effect of phytochemicals. Malting is an important technological method to process whole grains; the main product, malted grain, is used mainly for brewing, but the...

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Pubblicato in:NPJ Sci Food
Autori principali: Koistinen, Ville M., Tuomainen, Marjo, Lehtinen, Pekka, Peltola, Petri, Auriola, Seppo, Jonsson, Karin, Hanhineva, Kati
Natura: Artigo
Lingua:Inglês
Pubblicazione: Nature Publishing Group UK 2020
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7733442/
https://ncbi.nlm.nih.gov/pubmed/33311514
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41538-020-00081-0
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