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Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour
Citation
Ciudad Mulero, María and Fernández, Ángela and Barros, Lillian and Ferreira, Isabel and Matallana, Mª Cruz and Morales, Patricia and Fernández Ruiz, Virginia and Carrillo Becerril, Jose Maria (2017). Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour. In: "10º Encontro Nacional de Cromatografia", 04/12/2017-09/12/2017, Bragança, Portugal. p. 1.
Description
| Title: | Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour |
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| Author/s: |
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| Item Type: | Presentation at Congress or Conference (Other) |
| Event Title: | 10º Encontro Nacional de Cromatografia |
| Event Dates: | 04/12/2017-09/12/2017 |
| Event Location: | Bragança, Portugal |
| Title of Book: | 10º Encontro Nacional de Cromotografía. Livro de Resumos |
| Date: | December 2017 |
| Subjects: | |
| Faculty: | E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM) |
| Department: | Biotecnología - Biología Vegetal |
| Creative Commons Licenses: | Recognition - No derivative works - Non commercial |
Abstract
This study has determined the tocopherol content of two varieties of bread wheat and two varieties of durum wheat by comparing whole meal flour and refined flour
Funding Projects
| Type | Code | Acronym | Leader | Title |
|---|---|---|---|---|
| Government of Spain | AGL2012-38345 | Unspecified | Unspecified | Mejora genética en trigo blando y en trigo duro: calidad funcional, calidad nutricional y compuestos bioactivos |
More information
| Item ID: | 50777 |
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| DC Identifier: | https://oa.upm.es/50777/ |
| OAI Identifier: | oai:oa.upm.es:50777 |
| Official URL: | http://10enc.eventos.chemistry.pt/ |
| Deposited by: | Memoria Investigacion |
| Deposited on: | 26 Jul 2018 11:37 |
| Last Modified: | 26 Jul 2018 11:37 |
