Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.654142
Reference276 articles.
1. Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains
2. Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solution at 100 °C
3. Antioxidant Activity of Grains
4. Phytochemical Profiles and Antioxidant Activity of Wheat Varieties
5. Phytochemicals and Antioxidant Activity of Milled Fractions of Different Wheat Varieties
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