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

标题
Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 5, Pages 1429-1438
出版商
Elsevier BV
发表日期
2010-05-05
DOI
10.1016/j.foodres.2010.04.013

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