Ferulic acid content variation from wheat to bread-Reference-Cited by-同舟云学术

Ferulic acid content variation from wheat to bread

Published:2021-03-26 Issue:5 Volume:9 Page:2446-2457
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Boudaoud Sonia¹,Sicard Delphine¹,Suc Lucas¹,Conéjéro Geneviève²,Segond Diego¹,Aouf Chahinez³^ORCID

Affiliation:

1. UMR 1083SPO Univ MontpellierINRAEInstitut Agro Montpellier France

2. UMR B&PMP INRAECNRSUniv MontpellierInstitut Agro Montpellier France

3. UMR 1208 IATE Univ MontpellierINRAEInstitut Agro Montpellier France

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2171

Reference45 articles.

1. Extraction and purification of ferulic acid as an antioxidant from sugar beet pulp by alkaline hydrolysis;Aarabi A.;Italian Journal of Food Science,2016

2. Effect of baking on free and bound phenolic acids in wholegrain bakery products

3. Antioxidant Activity of Grains

4. Phytochemical Profiles and Antioxidant Activity of Wheat Varieties

5. Phytochemicals and Antioxidant Activity of Milled Fractions of Different Wheat Varieties

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