Bound phenolic compounds of whole cereal grains as a functional food component: part two
<p>Since they are eaten regularly, cereals based food make a significant contribution to the daily energy intake, meanwhile in whole-grain form they contribute to higher micronutrients intake that refined cereal products. The bound phenolic compounds, which are accumulated in cereal bran, play...
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| Format: | Article |
| Language: | English |
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University of Ljubljana, Biotechnical Faculty
2019-12-01
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| Series: | Acta Agriculturae Slovenica |
| Subjects: | |
| Online Access: | http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1264 |