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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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| Publié dans: | NPJ Sci Food |
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| Auteurs principaux: | , , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Nature Publishing Group UK
2020
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| Sujets: | |
| Accès en ligne: | 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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