Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

Journal of Functional Foods

Volumn 7, Issue 1, 2014, Pages 101-111

  Wang, Tao ^a,b   He, Fuli ^a   Chen, Guibing ^a  

^a NORTH CAROLINA A AND T STATE UNIVERSITY   (United States)

^b DALIAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

Bioaccessibility; Bioavailability; Cereal grains; Phenolic compounds; Processing technologies

Indexed keywords

EID: 84898025685     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.01.033     Document Type: Article

References (102)

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