Optimizing the bioactive potential of wheat bran by processing

被引：60

作者：

Anson, Nuria Mateo ^{[1
]}

Hemery, Youna M. ^{[2
]}

Bast, Aalt ^{[1
]}

Haenen, Guido R. M. M. ^{[1
]}

机构：

[1] Univ Maastricht, NL-6200 MD Maastricht, Netherlands

[2] IRD, NUTRIPASS, UMR 204, F-34394 Montpellier, France

来源：

FOOD & FUNCTION | 2012年 / 3卷 / 04期

关键词：

INDUCED LIPID-PEROXIDATION; LACTIC-ACID BACTERIA; WHOLE-GRAIN WHEAT; FERULIC ACID; ANTIOXIDANT ACTIVITY; IN-VITRO; PHYTIC ACID; PHENOLIC-ACIDS; OXIDATIVE STRESS; CEREAL PRODUCTS;

D O I：

10.1039/c2fo10241b

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

[No abstract available]

引用

页码：362 / 375

页数：14

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