Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – results of a retail survey in the UK and Germany – 2. Antioxidant activity, and phenolic and mineral content

Tools

Wang, J, Chatzidimitriou, E, Wood, L, Hasanalieva, G ORCID: https://orcid.org/0000-0002-8527-9949, Markellou, E, Iversen, PO, Seal, C, Baranski, M, Vigar, V, Ernst, L, Willson, A, Thapa, M, Barkla, BJ, Leifert, C and Rempelos, L, 2020. Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – results of a retail survey in the UK and Germany – 2. Antioxidant activity, and phenolic and mineral content. Food Chemistry: X, 6: 100091. ISSN 2590-1575

Full text not available from this repository.

Official URL: https://doi.org/10.1016/j.fochx.2020.100091

Item Type:	Journal article
Publication Title:	Food Chemistry: X
Creators:	Wang, J., Chatzidimitriou, E., Wood, L., Hasanalieva, G., Markellou, E., Iversen, P.O., Seal, C., Baranski, M., Vigar, V., Ernst, L., Willson, A., Thapa, M., Barkla, B.J., Leifert, C. and Rempelos, L.
Publisher:	Elsevier BV
Date:	30 June 2020
Volume:	6
ISSN:	2590-1575
Identifiers:	Number Type 10.1016/j.fochx.2020.100091 DOI 1739940 Other
Divisions:	Schools > School of Animal, Rural and Environmental Sciences
Record created by:	Laura Ward
Date Added:	14 Mar 2023 09:33
Last Modified:	14 Mar 2023 09:33
URI:	https://irep.ntu.ac.uk/id/eprint/48490