Hydrothermal Processing of Barley (cv. Blenheim): Optimisation of Phytate Degradation and Increase of FreeMyo-inositol
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Cited by 37 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
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3. Low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12-week, randomized, parallel-design intervention study;European Journal of Nutrition;2018-05-23
4. A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects;Food & Function;2015
5. Lactic Acid and Thermal Treatments Trigger the Hydrolysis of Myo-Inositol Hexakisphosphate and Modify the Abundance of Lower Myo-Inositol Phosphates in Barley (Hordeum vulgare L.);PLoS ONE;2014-06-26
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