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Dynamic changes in ferulic acid and diferulic acids in wheat flour doughs during the breadmaking process

Yasuyuki Nishitsuji; Kristin Whitney; Katsuyuki Hayakawa; Senay Simsek
Food Chemistry · Vol. 443 · pp. 138524 · 2024
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Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-06-01
Publication Year2024
Volume443
Pages138524
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.138524
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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