Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions - Concepedia

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Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

171

Citations

45

References

2010

Year

Youna Hémery, Nuria Mateo Anson, R. Havenaar, Guido R.M.M. Haenen, Martijn Noort, Xavier Rouau

Food Research International

Food ChemistryHealth SciencesBran FractionsFood AnalysisGrain QualityFood TechnologyPhenolic AcidsWheat Bran

References

	Year	Citations

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