Micronutrients in cereal products: their bioactivities and effects on health

Author:

Kamal-Eldin A.

Publisher

Elsevier

Reference177 articles.

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3. Release of hydroxycinnamic and hydroxybenzoic acids in rye by commercial plant cell wall degrading enzyme preparations;Andreasen;J Sci Food Agric,1999

4. Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties;Andreasen;J Agric Food Chem,2000

5. Anthocyanins from black sorghum and their antioxidant properties;Awika;Food Chem,2005

Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. The Kernel Organs and Composition;Whole-Wheat Bread for Human Health;2020

2. Improving Rice Grain Quality: State-of-the-Art and Future Prospects;Methods in Molecular Biology;2018-11-06

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