Kinetics of the incorporation of the main phenolic...

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Food Chemistry 2016 / 8

Kinetics of the incorporation of the main phenolic compounds into the lignan macromolecule during flaxseed development

Ramsay, Aina, Fliniaux, Ophélie, Quéro, Anthony, Molinie, Roland, Demailly, Hervé, Hano, Christophe, Paetz, Christian, Roscher, Albrecht, Grand, Eric, Kovensky, José, Schneider, Bernd, Mesnard, Franço
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.08.039
Date:
August, 2016
File:
PDF, 587 KB
english, 2016
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