Phenolic Acids in Some Cereal Grains and Their Inhibitory Effect on Starch Liquefaction and Saccharification
Author:
Affiliation:
1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf3000482
Reference36 articles.
1. Effect of polyphenol content on the hydrolysis and fermentation of grain sorghum starch
2. Compositional changes in whole grain flours as a result of solvent washing and their effect on starch amylolysis
3. Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis
4. Whole grain phytochemicals and health
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