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The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals

Kristina Vingrys1,2, Michael Mathai1, John F Ashton3

  • 1Institute for Health and Sport, Victoria University, Melbourne, Victoria, Australia.

Journal of Food Science
|August 23, 2022
PubMed

Keywords:
breakfast cerealfunctional foodgerminationgrainmaltedpolyphenolsready-to-eat (RTE)

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