Lignins and Ferulate−Coniferyl Alcohol Cross-Coupling Products in Cereal Grains-Reference-Cited by-同舟云学术

Lignins and Ferulate−Coniferyl Alcohol Cross-Coupling Products in Cereal Grains

Published:2004-09-18 Issue:21 Volume:52 Page:6496-6502
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bunzel Mirko¹,Ralph John¹,Lu Fachuang¹,Hatfield Ronald D.¹,Steinhart Hans¹

Affiliation:

1. Institute of Biochemistry and Food Chemistry, Department of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; U.S. Dairy Forage Research Center, Agricultural Research Service, U.S. Department of Agriculture, Madison, Wisconsin 53706; and Department of Forestry, University of WisconsinMadison, Madison, Wisconsin 53706

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf040204p

Reference39 articles.

1. When is dietary fiber considered a functional food?

2. Content of dietary fiber in foods and its physiological effects

3. In vitro fermentation of rye carbohydrates including arabinoxylans of different structure

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