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Comparison of phenolic profiles, antioxidant capacity and relevant enzyme activity of different Chinese wheat varieties during germination

  • Published:2017-12 Issue: Volume:20 Page:159-167
  • ISSN:2212-4292
  • Container-title:Food Bioscience
  • language:en
  • Short-container-title:Food Bioscience

Author:

Chen Zhijie,Wang Pei,Weng Yan,Ma Yan,Gu Zhenxin,Yang Runqiang

Funder

Key Technology Research and Development Program of Jiangsu Province

Natural Science Foundation of Jiangsu Province

A Special Fund for Talents’ Introduction Program of Jiangsu Superiority Disciplines

Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

2. Antioxidant activity of grains;Adom;Journal of Agricultural and Food Chemistry,2002

3. Phytochemical profiles and antioxidant activity of wheat varieties;Adom;Journal of Agricultural and Food Chemistry,2003

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT-Food Science and Technology,1995

5. Impact of germination on phenolic content and antioxidant activity of 13 edible seed species;Cevallos-Casals;Food Chemistry,2010
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