Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process
Wenfei Tian, Gengjun Chen, Michael Tilley, Yonghui Li
Topics & Concepts
Food scienceChemistryFerulic acidAntioxidantFlavonoidFermentationPhenolic acidMaillard reactionBread makingPolyphenolAntioxidant capacityHealth benefitsPhenolsBiochemistryTraditional medicineMedicineMoringa oleifera research and applicationsPhytochemicals and Antioxidant ActivitiesHeavy Metals in Plants