Impact of Preharvest Sprouting of Wheat (Triticum aestivum) in the Field on Starch, Protein, and Arabinoxylan Properties-Reference-Cited by-同舟云学术

Impact of Preharvest Sprouting of Wheat (Triticum aestivum) in the Field on Starch, Protein, and Arabinoxylan Properties

Published:2016-10-25 Issue:44 Volume:64 Page:8324-8332
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Olaerts Heleen¹,Roye Chiara¹,Derde Liesbeth J.¹,Sinnaeve Georges²,Meza Walter R.³,Bodson Bernard³,Courtin Christophe M.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium

2. Département Valorisation des Productions, Centre Wallon de Recherches Agronomiques (CRA-W), Chaussée de Namur 24, B-5030 Gembloux, Belgium

3. Unité de Phytotechnie des Régions Tempérées, Gembloux Agro-Bio Tech (G-ABT), Université de Liége, Passage des Déportés 2, B-5030 Gembloux, Belgium

Funder

Flanders' FOOD

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b03140

Reference26 articles.

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