Improving rye bread antioxidant capacity by bread-making methodology: Contribution of phosphate-buffered saline- and methanol-soluble phenolic phytochemicals with different molecular profiles-Reference-Cited by-同舟云学术

Improving rye bread antioxidant capacity by bread-making methodology: Contribution of phosphate-buffered saline- and methanol-soluble phenolic phytochemicals with different molecular profiles

Published:2021-07 Issue: Volume:100 Page:103262
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Cyran Małgorzata R.,Dynkowska Wioletta M.,Ceglińska Alicja,Bonikowski Radosław

Funder

Narodowe Centrum Nauki

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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