Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions (Q61959348)
Jump to navigation
Jump to search
scientific article published in June 2010
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions |
scientific article published in June 2010 |
Statements
Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions (English)
0 references
June 2010
0 references
43
0 references
5
0 references
1429-1438
0 references