Changes in the arabinoxylan fraction of wheat grain during alcohol production

A - Papers appearing in refereed journals

Kosik, O., Powers, S. J., Chatzifragkou, A., Prabhakumari, P. C., Charalampopoulos, D., Hess, L., Brosnan, J., Shewry, P. R. and Lovegrove, A. 2017. Changes in the arabinoxylan fraction of wheat grain during alcohol production. Food Chemistry. 221, pp. 1754-1762.

AuthorsKosik, O., Powers, S. J., Chatzifragkou, A., Prabhakumari, P. C., Charalampopoulos, D., Hess, L., Brosnan, J., Shewry, P. R. and Lovegrove, A.
Year of Publication2017
JournalFood Chemistry
Journal citation221, pp. 1754-1762
Digital Object Identifier (DOI)doi:10.1016/j.foodchem.2016.10.109
Open accessPublished as ‘gold’ (paid) open access
Funder project or codeDesigning Seeds for Nutrition and Health (DS)
Wheat
Publication dates
Online24 Oct 2016
Publication process dates
Accepted23 Oct 2016
ISSN03088146
PublisherElsevier
Copyright licenseCC BY

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