Grain phenolics: critical role in quality, storage stability and effects of processing in major grain crops—a concise review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-022-04026-7.pdf
Reference161 articles.
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3. Melini V, Melini F (2021) Functional components and anti-nutritional factors in gluten-free grains: a focus on quinoa seeds. Foods 10:351. https://doi.org/10.3390/foods10020351
4. Samec D, Karalija E, Sola I et al (2021) The role of polyphenols in abiotic stress response: the influence of molecular structure. Plants 10:118. https://doi.org/10.3390/plants10010118
5. Shahidi F, Ambigaipalan P (2015) Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects—a review. J Funct Foods 18:820–897. https://doi.org/10.1016/j.jff.2015.06.018
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