The effect of different pH during steeping on avenanthramide content in germinated oats
Oat (Avena sativa L.) grains from the cultivar Ivory were steeped at pH 2, 4, 6, 8, 10 and 12 in 0.01M phosphate buffer solution and in tap water: The pH effect during steeping on avenanthramides 2c, 2p, 2f, 2pd, 2fd and 3f was analysed and compared between germinated samples and with a control. Add...
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| Format: | M2 |
| Language: | Inglés |
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SLU/Dept. of Food Science
2010
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