Phenolic compounds and biological activities of rye (Secale cereale L.) grains
The rye flour is, together with the wheat flour, the basic ingredient used in traditional bread baking. The rye grain contains many compounds with significant impacts on the consumer. Considering that, various biologically active phytochemicals were determined in extracts from mature grains of 19 ry...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2019-10-01
|
| Series: | Open Chemistry |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/chem-2019-0103 |