Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process
Author:
Affiliation:
1. Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
Funder
USDA National Institute of Food and Agriculture
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1550051
Reference129 articles.
1. Free and Bound Phenolic Acids and Total Phenolics in Black, Blue, and Yellow Barley and Their Contribution to Free Radical Scavenging Capacity
2. Flavonoids as antioxidants in plants: Location and functional significance
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4. Legumes as a source of natural antioxidants
5. Cell wall degradation is required for normal starch mobilisation in barley endosperm
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