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Evolution of Physicochemical Properties, Phenolic Acid Accumulation, and Dough-Making Quality of Whole Wheat Flour During Germination Under UV-B Radiation

The effects of ultraviolet-B (UV-B) radiation on the physiological properties, phenolic acid accumulation, and dough-making quality of wheat during germination were investigated. UV-B radiation inhibited the wheat sprout length and reduced the dry matter loss. As phenolic acids were principally pres...

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Detalles Bibliográficos
Autores principales:	Tian, Chao, Wang, Yue, Yang, Tianbao, Sun, Qingjie, Ma, Meng, Li, Man
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9097864/ https://www.ncbi.nlm.nih.gov/pubmed/35571921 http://dx.doi.org/10.3389/fnut.2022.877324

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