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A Simple and Accurate Method for Determining Wheat Grain Fructan Content and Average Degree of Polymerization

Author
VERSPREET, Joran1 ; POLLET, Annick1 ; CUYVERS, Sven1 ; VERGAUWEN, Rudy2 ; DEN ENDE, Wim Van2 ; DELCOUR, Jan A1 ; COURTIN, Christophe M1
[1] Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KULeuven, Kasteelpark Arenberg 20 - box 2463, 3001 Leuven, Belgium
[2] Laboratory for Molecular Plant Physiology, KULeuven, Kasteelpark Arenberg 31 - box 2434, 3001 Leuven, Belgium
Source

Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 9, pp 2102-2107, 6 p ; ref : 30 ref

CODEN
JAFCAU
ISSN
0021-8561
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
American Chemical Society, Washington, DC
Publication country
United States
Document type
Article
Language
English
Author keyword
acid hydrolysis degree of polymerization fructans wheat
Keyword (fr)
Acide Blé Hydrolyse Moyenne Méthode Polymérisation Céréale
Keyword (en)
Acids Wheat Hydrolysis Average Method Polymerization Cereal
Keyword (es)
Acido Trigo Hidrólisis Promedio Método Polimerización Cereal
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
25599998

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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