Free and insoluble-bound phenolics: How does the variation of these compounds affect the antioxidant properties of mustard grains during germination?
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DOI: 10.1016/j.foodres.2020.109115
Abstract: This work aimed to investigate how the variation of free and insoluble-bound phenolics affected the antioxidant properties of mustard grains from two varieties (black - Brassica nigra and white - Sinapsis alba) during different germination… read more here.
Keywords: mustard grains; properties mustard; antioxidant properties; bound phenolics ... See more keywords