Phenolic acids in kernels of different coloured-grain wheat genotypes
Luboš Paznocht, Zora Kotíková, Barbora Burešová, J. Lachman, Petr Martinek
Abstract
Cereal-based foods are an important source not only of essential nutrients (saccharides, proteins) but also of many other nutritionally valuable substances such as phenolic acids (PAs), carotenoids and anthocyanins
Topics & Concepts
Ferulic acidVanillic acidChemistryPhenolic acidEndospermFood scienceAleuronep-Coumaric acidCoumaric acidHydroxybenzoic acidBotanyOrganic chemistryBiologyBiochemistryAntioxidantPhytochemicals and Antioxidant ActivitiesBee Products Chemical AnalysisHeavy Metals in Plants