Antioxidant Activities and Phenolic Compositions of Wheat Germ as Affected by the Roasting Process
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-015-2689-1
Reference31 articles.
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3. Sjövall O, Virtalaine T, Lapveteläinen A, Kallio H (2000) Development of rancidity in wheat germ analyzed by headspace gas chromatography and sensory analysis. J Agric Food Chem 48:3522–3527
4. Marti A, Torri L, Casiraghi MC, Franzetti L, Limbo S, Morandin F et al (2014) Wheat germ stabilization by heat-treatment or sourdough fermentation: effects on dough rheology and bread properties. LWT Food Sci Technol 59:1100–1106
5. Haripriya S, Premakumari S (2010) Beta sitosterol of wheat germ reduces blood glucose in Humans. J Life Sci 2:87–92
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