Variability in chemical composition and biologically active constituents of cereals

by Heinrich Grausgruber, Judith Scheiblauer, Regine Schönlechner, Peter Ruckenbauer & Emmerich Berghofer

Whole grain flours of diverse wheat species (Triticum sp.) and botanical varieties of barley (Hordeum vulgare), oat (Avena sativa) and rye (Secale cereale) were analysed for their chemical composition, with particular regard to dietary fibre and polyphenols.

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