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The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals
ABSTRACT: Breakfast cereals are popular grain foods and sources of polyphenols. Malting alters polyphenol content and activity; however, effects are varied. The total polyphenol content (TPC), radical scavenging activity (RSA), and polyphenol profile were analyzed in unmalted and malted grains (whea...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9805235/ https://www.ncbi.nlm.nih.gov/pubmed/35998111 http://dx.doi.org/10.1111/1750-3841.16271 |