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Ferulic acid content variation from wheat to bread

The health‐promoting effects of whole‐grain consumption have been attributed in a large part to the phytochemical profile of the wheat grain, and particularly to the bioactive molecules present in bran. This study shed light on the impact of human practices, especially harvesting sites (terroirs) an...

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Publicat a:Food Sci Nutr
Autors principals: Boudaoud, Sonia, Sicard, Delphine, Suc, Lucas, Conéjéro, Geneviève, Segond, Diego, Aouf, Chahinez
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2021
Matèries:
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC8116856/
https://ncbi.nlm.nih.gov/pubmed/34026062
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2171
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