Free and bound phenolic acid contents of Michigan-grown wheat varieties and retention during cookie baking / by Jingwei Sun.

"Plant phenolic compounds have seen increased interest within the field of cereal science in the recent decade, indicated by the ongoing research in their functional and health properties. The objectives of this thesis were (1) to quantify the total phenolic acid and ferulic acid contents of selecte...

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Bibliographic Details
Main Author: Sun, Jingwei (Of Michigan State University)
Language:English
Published: 2015.
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Dissertation Note:
M.S. Michigan State University. Food Science - Master of Science 2015
Format: Thesis Electronic eBook