Effect of wheat variety, farming site, and bread-baking on total phenolics

被引：107

作者：

Gélinas, P ^{[1
]}

McKinnon, CM ^{[1
]}

机构：

[1] Ctr Food Res & Dev, St Hyacinthe, PQ J2S 8E3, Canada

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2006年 / 41卷 / 03期

关键词：

bread; flour; phenolic compounds;

D O I：

10.1111/j.1365-2621.2005.01057.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

[No abstract available]

引用

页码：329 / 332

页数：4

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