Author:
Gamel Tamer H.,Wright Amanda J.,Tucker Amy J.,Pickard Mark,Rabalski Iwona,Podgorski Margaret,Di Ilio Nicholas,O'Brien Charlene,Abdel-Aal El-Sayed M.
Funder
Canadian Food Innovation Cluster
Agriculture and Agri-Food CanadaAgriculture and Agri-Food Canada (AAFC)
Infra-Ready Products Ltd, Saskatoon
Subject
Biochemistry,Food Science
Reference31 articles.
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3. Effect of baking on free and bound phenolic acids in wholegrain bakery products;Abdel-Aal;J. Cereal. Sci.,2013
4. Anthocyanin composition in black, blue, pink, purple, and red cereal grains;Abdel-Aal;J. Agric. Food Chem.,2006
5. Bound phenolics in foods, a review;Acosta-Estrada;Food Chem.,2014
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