Alkylresorcinols in wheat and rye flour and bread

Journal of Food Composition and Analysis

Volumn 23, Issue 8, 2010, Pages 794-801

  Andersson, Annica A M ^a   Åman, Per ^a   Wandel, Margareta ^b   Frølich, Wenche ^c  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b UNIVERSITY OF OSLO   (Norway)

^c UNIVERSITY OF STAVANGER   (Norway)

Author keywords

Alkylresorcinols; Bread; Flour; Food analysis; Food composition; Rye; Spelt wheat; Wheat; Wholegrain

Indexed keywords

SECALE CEREALE; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 77956241115     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.03.012     Document Type: Article

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