| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543357 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Phenolic acids of wheat flours were detected using an UPLC within 5 min separation. ⺠Syringic acid is the main compound in the alcoholic extract of wheat flour. ⺠Ferulic acid exists as the major compound bound to cell walls of wheat grains. ⺠Sprouted wheat contained higher free phenolic compounds than the sound wheat. ⺠Sprouted wheat showed stronger antioxidant capacity than the sound wheat.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Pham Van Hung, David W. Hatcher, Wendy Barker,