Search results for: Henryk Zieliński
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Bioactive compounds in the cereal grains before and after hydrothermal processing
Innovative Food Science and Emerging Technologies > 2001 > 2 > 3 > 159-169
The studies aimed at explaining the role of cereals as the source of biologically active compounds. Wheat (Triticum aestivum L.) cv. Almari, barley (Hordeum vulgare L.) cv. Gregor, rye (Secale cereale L.) cv. Dankowskie Zlote and oat (Avena sativa L.) cv. Slawko were used in the study. The content of the following biologically active compounds was determined: inositol phosphates, tocopherols, tocotrienols,...
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