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October 23, 2014Journal of Agricultural and Food Chemistry

Bioaccessibility of Polyphenols from Wheat (Triticum aestivum), Sorghum (Sorghum bicolor), Green Gram (Vigna radiata), and Chickpea (Cicer arietinum) as Influenced by Domestic Food Processing

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Authors

GHGavirangappa HithamaniKSKrishnapura SrinivasanCentral Food Technological Research Institute

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Hithamani et al. (2014) studied this question.

synapsesocial.com/papers/6a037fa0edb78692da85f968https://doi.org/10.1021/jf503450u
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