Phenolic constituents in major fractions of tropical rapeseed-Reference-Cited by-同舟云学术

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Phenolic constituents in major fractions of tropical rapeseed

Published:1991 Issue:10 Volume:35 Page:1053-1059
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Bibi Nizakat,Sattar Abdus,Chaudry M. A.

Publisher

Wiley

Subject

Food Science

Reference31 articles.

1. Phenolic Constituents in Rapeseed Flour

2. Manual of analysis of fruits and vegetable products, p. 55–71. McGraw Hill Publ. Co. Ltd., New Delhi 1977.

3. Encyclopedia of Food Science, Volume 3, p. 732–734. AVI Publishing Company Inc. Westport, Connecticut, 1977.

4. PHENOLIC COMPONENTS OF RAPESEED MEAL

5. Free, esterified, and insoluble-bound phenolic acids. 2. Composition of phenolic acids in rapeseed flour and hulls

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evidence for a hydrogen-sink mechanism of (+)catechin-mediated emission reduction of the ruminant greenhouse gas methane;Metabolomics;2013-06-19

2. A method for the decrease of phenolic content in commercial canola meal using an enzyme preparation secreted by the white-rot fungusTrametes versicolor;Biotechnology and Bioengineering;1999-02-20

3. Effect of Dehulling on Chemical Composition and Physical Properties of Flaxseed;LWT - Food Science and Technology;1997-03

4. Phenolic compounds in persimmon during maturation and on-tree ripening;Food / Nahrung;1992

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