Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours

The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. After subjecting the wheat and rice flour slurries to simulated gastrointestinal pH condition, both slurries were centrifuged to obtain the crude phenolic ex...

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Detalles Bibliográficos
Autores principales: Chan, Kim Wei, Khong, Nicholas M. H., Iqbal, Shahid, Ismail, Maznah
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3397539/
https://www.ncbi.nlm.nih.gov/pubmed/22837707
http://dx.doi.org/10.3390/ijms13067496

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3397539/
https://www.ncbi.nlm.nih.gov/pubmed/22837707
http://dx.doi.org/10.3390/ijms13067496

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