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Phenolic acids and antioxidant activity of wheat species: a review

Phenolic acids and antioxidant activity of wheat species: a review REFERENCESABDEL-AAL, E.-S.M. – RABALSKI, I. 2008. Bioactive compounds and their antioxidant capacity in selected primitive and modern wheat species. In The Open Agriculture Journal, vol. 2, no. 9, pp. 7–14. DOI: 10.2174/187433150080201000710.2174/1874331500802010007ADOM, K.K. – LIU, R.H. 2002. Antioxidant activity of grains. In Journal of Agricultural and Food Chemistry, vol. 50, no. 21, pp. 6182–6187. DOI: 10.1021/jf020509910.1021/jf0205099ADOM, K.K. – SORRELLS, M.E. – LIU, R.H. 2005. Phytochemical and antioxidant activity of milled fractions of different wheat varieties. In Journal of Agricultural and Food Chemistry, vol. 53, no. 6, pp. 2297–2306. DOI: 10.1021/jf048456d10.1021/jf048456dAINSWORTH, E.A. – GILLESPIE, K.M. 2007. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent. In Nature Protocols, vol. 2, no. 4, pp. 875–877. 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Phenolic acids and antioxidant activity of wheat species: a review

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Abstract

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Published: Oct 1, 2017

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