Issue 4, 2012
From the journal:

Food & Function

Optimizing the bioactive potential of wheat bran by processing

Nuria Mateo Anson,a   Youna M. Hemery,b   Aalt Basta  and  Guido R. M. M. Haenen*a  

* Corresponding authors

a University of Maastricht, PO Box 616, Maastricht, The Netherlands
E-mail: G.Haenen@maastrichtuniversity.nl
Tel: +003143 3882109

b Institut de Recherche pour le Développement (IRD), UMR 204 NUTRIPASS, 911 avenue Agropolis, Montpellier, France

Abstract

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Graphical abstract: Optimizing the bioactive potential of wheat bran by processing

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Article information

DOI
https://doi.org/10.1039/C2FO10241B
Article type
Review Article
Submitted
31 Oct 2011
Accepted
23 Jan 2012
First published
15 Feb 2012

Food Funct., 2012,3, 362-375

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Optimizing the bioactive potential of wheat bran by processing

N. M. Anson, Y. M. Hemery, A. Bast and G. R. M. M. Haenen, Food Funct., 2012, 3, 362 DOI: 10.1039/C2FO10241B

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