Bioactive Components and Health Beneficial Properties of Whole Wheat Foods-Reference-Cited by-同舟云学术

Bioactive Components and Health Beneficial Properties of Whole Wheat Foods

Published:2020-04-23 Issue:46 Volume:68 Page:12904-12915
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Jie¹^ORCID,Yu Liangli Lucy²^ORCID,Wu Yanbei¹

Affiliation:

1. China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, People’s Republic of China

2. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States

Funder

Beijing Technology and Business University

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c00705

Reference110 articles.

1. New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

2. Physicochemical and microstructure analysis of flour mill streams and milled products

3. Cereal grains and coronary heart disease

4. Perspective: Refined Grains and Health: Genuine Risk, or Guilt by Association?

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