| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6378018 | Journal of Cereal Science | 2012 | 6 Pages |
Abstract
⺠Developing grains of wheat, triticale, rye, oats, and barley. ⺠Content of thiamin and its phosphate esters in grains at different growth stages. ⺠During grain maturation, total thiamin content in cereals dry mass is nearly constant. ⺠Non-phosphorylated thiamin increased and thiamin diphosphate decreased continuously. ⺠Phosphorylated thiamin isomers convert into less highly or non-phosphorylated forms.
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Authors
Martina Buchholz, Astrid M. Drotleff, Waldemar Ternes,