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European Food Research and Technology

Volumn 225, Issue 3-4, 2007, Pages 545-551

Bioactive compounds in rye flours with different extraction rates

(3) Michalska, Anna a Ceglińska, Alicja b Zieliński, Henryk a

a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH (Poland)

b WARSAW UNIVERSITY OF LIFE SCIENCES (Poland)

Author keywords

Bioactive compounds; Flour extraction rates; Glutathione status; Rye flours

Indexed keywords

BIOACTIVITY; EXTRACTION; MILLING (MACHINING); OXIDATIVE STRESS; PHENOLS; POLYPEPTIDES;

GLUTATHIONE STATUS; RYE FLOURS; TOCOPHEROLS (T); TOTAL FLAVONOIDS (TF);

FOOD PRODUCTS;

SECALE CEREALE;

EID: 34250724320 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-006-0452-4 Document Type: Article

Times cited : (35)

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