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The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by-products.
Spaggiari, Marco; Calani, Luca; Folloni, Silvia; Ranieri, Roberto; Dall'Asta, Chiara; Galaverna, Gianni.
Afiliación
  • Spaggiari M; Department of Food and Drug, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy. Electronic address: marco.spaggiari1@studenti.unipr.it.
  • Calani L; Department of Food and Drug, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy. Electronic address: luca.calani@unipr.it.
  • Folloni S; Open Fields s.r.l., str. Consortile 2, 43044, Collecchio, Parma, Italy. Electronic address: s.folloni@openfields.it.
  • Ranieri R; Open Fields s.r.l., str. Consortile 2, 43044, Collecchio, Parma, Italy. Electronic address: r.ranieri@openfields.it.
  • Dall'Asta C; Department of Food and Drug, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy. Electronic address: chiara.dallasta@unipr.it.
  • Galaverna G; Department of Food and Drug, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy. Electronic address: gianni.galaverna@unipr.it.
Food Chem ; 311: 125940, 2020 May 01.
Article en En | MEDLINE | ID: mdl-31864187
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Triticum / Betaína / Colina / Manipulación de Alimentos / Hidroxibenzoatos Tipo de estudio: Evaluation_studies Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Triticum / Betaína / Colina / Manipulación de Alimentos / Hidroxibenzoatos Tipo de estudio: Evaluation_studies Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article