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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DOI
10.1021/jf204774n 
https://dx.doi.org/10.1021/jf204774n
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