Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities-Reference-Cited by-同舟云学术

Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities

Published:2023-03 Issue: Volume:17 Page:100548
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhang Chao,Guo Xiaoxue,Guo Ruijia,Zhu Lin,Qiu Xinrong,Yu Xiaohan,Chai Jun,Gu Chunhe,Feng Zhen

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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