Hydroxycinnamic Acids
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-28109-9_3
Reference97 articles.
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2. Acosta-Estrada BA, Lazo-Vélez MA, Nava-Valdez Y, et al. Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays). J Cereal Sci. 2014;60:264–9. https://doi.org/10.1016/j.jcs.2014.04.006.
3. Aguilar-Hernández I, Afseth NK, López-Luke T, et al. Surface enhanced Raman spectroscopy of phenolic antioxidants: a systematic evaluation of ferulic acid, p-coumaric acid, caffeic acid and sinapic acid. Vibrat Spectrosc. 2017;89:113–22. https://doi.org/10.1016/j.vibspec.2017.02.002.
4. Andueza S, Manzocco L, de Peña MP, et al. Caffeic acid decomposition products: antioxidants or pro-oxidants? Food Res Int. 2009;42:51–5. https://doi.org/10.1016/j.foodres.2008.08.006.
5. Anson NM, van den Berg R, Havenaar R. Bioavailability of ferulic acid is determined by its bioaccessibility. J Cereal Sci. 2009;49:296–300. https://doi.org/10.1016/j.jcs.2008.12.001.
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