Side-stream products of malting: a neglected source of phytochemicals

Abstract Whole grain consumption reduces the risk of several chronic diseases. A major contributor to the effect is the synergistic and additive effect of phytochemicals. Malting is an important technological method to process whole grains; the main product, malted grain, is used mainly for brewing,...

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Autores principales: Ville M. Koistinen, Marjo Tuomainen, Pekka Lehtinen, Petri Peltola, Seppo Auriola, Karin Jonsson, Kati Hanhineva
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2020
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Acceso en línea:https://doaj.org/article/7d8014ec796743d480e2bd9f3acff728
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