HIGHLIGHTS
- who: Whole Grain Wheat et al. from the School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China have published the Article: Effect of Layered Debranning Processing on the Proximate Composition, Polyphenol Content, and Antioxidant Activity of Whole Grain Wheat, in the Journal: Journal of Food Processing and Preservation of 24/Oct/2022
- what: To explore the relationship between the debranning rates and the contents of expected functional components (polyphenol) in WGW, this work investigated the effect of different debranning rates on the proximate composition, polyphenol content, and the antioxidant . . .
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