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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