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  Kinetics of the incorporation of the main phenolic compounds into the lignan macromolecule during flaxseed development

Ramsay, A., Fliniaux, O., Quéro, A., Molinie, R., Dly, H., Hano, C., et al. (2016). Kinetics of the incorporation of the main phenolic compounds into the lignan macromolecule during flaxseed development. Food Chemistry, 217, 1-8. doi:10.1016/j.foodchem.2016.08.039.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-002B-30DA-A Version Permalink: https://hdl.handle.net/21.11116/0000-000F-4025-F
Genre: Journal Article

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NMR234.pdf (Publisher version), 964KB
 
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NMR234s1.zip (Supplementary material), 516KB
 
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 Creators:
Ramsay, Aina, Author
Fliniaux, Ophélie, Author
Quéro, Anthony, Author
Molinie, Roland, Author
Dly, Hervé, Author
Hano, Christophe, Author
Paetz, Christian1, Author           
Roscher, Albrecht, Author
Grand, Eric, Author
Kovensky, José, Author
Schneider, Bernd1, Author           
Mesnard, François, Author
Affiliations:
1Research Group Biosynthesis / NMR, MPI for Chemical Ecology, Max Planck Society, ou_421898              

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 Dates: 2016-08-132016-08-162016
 Publication Status: Issued
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: Other: NMR234
DOI: 10.1016/j.foodchem.2016.08.039
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Title: Food Chemistry
Source Genre: Journal
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Publ. Info: Amsterdam und Jena : Elsevier
Pages: - Volume / Issue: 217 Sequence Number: - Start / End Page: 1 - 8 Identifier: ISSN: 0308-8146
CoNE: https://pure.mpg.de/cone/journals/resource/0308-8146