Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting

Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1007/S10600-012-0092-9

P2093author name stringH. Yetim
I. Ozturk
O. Sagdic
M. Hayta
P2860cites workProlonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesiumQ43549891
Studies on germination conditions and antioxidant contents of wheat grainQ43689169
Determination of heavy metals at sub-ppm levels in seawater and dialysis solutions by FAAS after tetrakis(pyridine)-nickel(II)bis(thiocyanate) coprecipitation.Q46547228
Improving the protein content and composition of cereal grainQ56094870
P433issue6
P921main subjectwheatQ15645384
P304page(s)876-879
P577publication date2012-01-01
P1433published inChemistry of Natural CompoundsQ5090570
P1476titleAlteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting
P478volume47

Reverse relations

Q57902747Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef pattiescites workP2860

Search more.