Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process

✍ Scribed by Konopka, Iwona; Tańska, Małgorzata; Faron, Alicja; Czaplicki, Sylwester

• Book ID: 126075991
• Publisher: The Korean Society of Food Science and Technology
• Year: 2014
• Tongue: English
• Weight: 323 KB
• Volume: 23
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-014-0112-6