Quantification of benzoxazinoids and their metabolites in Nordic breads
Journal article, 2017
Rye
Sourdough
Refined wheat
Benzoxazinoid analysis
Whole grain wheat
Bread
Benzoxazinoids
Wheat
Author
Katharina Dihm
Chalmers, Biology and Biological Engineering, Systems and Synthetic Biology
Mads Vendelbo Lind
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Henrik Sundén
Chalmers, Chemistry and Chemical Engineering, Chemistry and Biochemistry
Alastair Ross
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Otto Savolainen
Chalmers, Biology and Biological Engineering, Systems and Synthetic Biology
Food Chemistry
0308-8146 (ISSN) 1873-7072 (eISSN)
Vol. 235 7-13Infrastructure
Chalmers Infrastructure for Mass spectrometry
Areas of Advance
Life Science Engineering (2010-2018)
Subject Categories
Chemical Sciences
DOI
10.1016/j.foodchem.2017.05.007