Alkylresorcinols in wheat and rye flour and bread
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
1. Positive health effects of rye;Åman;Cereal Foods World,1997
2. Whole-grain foods do not affect insulin sensitivity or markers of lipid peroxidation and inflammation in healthy, moderately overweight subjects;Andersson;Journal of Nutrition,2007
3. Phytochemical and dietary fibre components in barley varieties in the HEALTHGRAIN diversity screen;Andersson;Journal of Agricultural and Food Chemistry,2008
4. Alkylresorcinols in wheat varieties in the HEALTHGRAIN diversity screen;Andersson;Journal of Agricultural and Food Chemistry,2008
5. Rye phenolics in nutrition and health;Bondia-Pons;Journal of Cereal Science,2009
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