| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542452 | Food Chemistry | 2011 | 11 Pages |
Abstract
⺠The brown- and yellow-coloured glabrous canaryseeds exhibited the same flavonoid profiles with the bran being mainly composed of O-pentosyl isovitexin. ⺠Ferulic acid was the dominant phenolic acid followed by caffeic and p-coumaric acids. ⺠Unlike the bran, canaryseed flour contained significantly very low levels of phenolic acids.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Wende Li, Yang Qiu, Carol Ann Patterson, Trust Beta,