EXTRACTION AND COMPARATIVE STUDY OF PHENOLIC COMPOUNDS FROM TENDER AND TREATED WHEAT GERM AND THEIR ANTIOXIDANT POWER
Wheat is the second most consumed cereal for human consumption after rice due to the presence of high calories. Wheat germ (2-3% of the grain) can be separated as a by-product when milling wheat. It is considered an important by-product and can be used in various applications such as food, and other...
Guardado en:
| Autores principales: | , , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/fecd711c4c5048efbe9c92ad2186987c |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|