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

✍ Scribed by Youna M. Hemery; Nuria Mateo Anson; Rob Havenaar; Guido R.M.M. Haenen; Martijn W.J. Noort; Xavier Rouau

• Book ID: 116488783
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 325 KB
• Volume: 43
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2010.04.013