Potential of Wheat-Based Breakfast Cereals as a Source of Dietary Antioxidants

Journal of the American College of Nutrition

Volumn 19, Issue , 2000, Pages 308S-311S

  Baublis, Alan J ^a   Lu, Changrun ^b   Clydesdale, Fergus M ^b   Decker, Eric A ^b  

^a The Coca Cola Company   (United States)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Antioxidants; Lipid oxidation; Phenolics; Wheat; Whole grain

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; CEREAL; CONFERENCE PAPER; DIETARY INTAKE; FOOD ANALYSIS; FOOD PROCESSING; GRAIN; HYDROLYSIS; MEAL; OXIDATION; WHEAT;

ANTIOXIDANTS; CEREALS; DIET; DIGESTION; HUMANS; HYDROXYBENZOIC ACIDS; TRITICUM;

TRITICUM AESTIVUM;

EID: 0034123364     PISSN: 07315724     EISSN: 15411087     Source Type: Journal    
DOI: 10.1080/07315724.2000.10718965     Document Type: Article

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