Phenolic acids in oilseed flours
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Kozlowska, H. ;Zadernowski, R. ;Sosulski, F. W.
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Article
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1983
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John Wiley and Sons
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English
β 296 KB
Noticeable quantitative differences were found in the content of free and bound phenolic acids in flours obtained from soybeans, cottonseed, peanuts, rapeseed, white mustard, flax and sesame seeds. Independently of the type of seeds used to produce flour, the highest amounts of acids were liberated