Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability
BACKGROUND The bread‐making process influences bread components, including phenolics that significantly contribute to its antioxidant properties. Five bread model systems made from different rye cultivars were investigated to compare their impact on concentration of ethanol‐soluble (free and ester‐b...
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Veröffentlicht in: | Journal of the science of food and agriculture 2015-03, Vol.95 (5), p.1103-1115 |
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Sprache: | eng |
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