The profile and bioaccessibility of phenolic compounds in cereals influenced by improved extrusion cooking treatment

PLoS ONE

Volumn 11, Issue 8, 2016, Pages

  Zeng, Zicong ^a   Liu, Chengmei ^a   Luo, Shunjing ^a   Chen, Jun ^a   Gong, Ersheng ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

PHENOL DERIVATIVE; PHENOLIC ACID; UNCLASSIFIED DRUG; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOAVAILABILITY; CEREAL; CHEMICAL COMPOSITION; FOOD EXTRUSION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IMPROVED EXTRUSION COOKING TREATMENT; NONHUMAN; OAT; RICE; SENSITIVITY ANALYSIS; WHEAT; AVENA; CHEMISTRY; COOKING; ORYZA; PROCEDURES;

ANTIOXIDANTS; AVENA; COOKING; ORYZA; PHENOLS; TRITICUM;

EID: 84983386376     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0161086     Document Type: Article

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