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Effects of phenolic compounds on the browning of cooked barley.
Kohyama N, Fujita M, Ono H, Ohnishi-Kameyama M, Matsunaka H, Takayama T, Murata M. Kohyama N, et al. Among authors: matsunaka h. J Agric Food Chem. 2009 Jul 22;57(14):6402-7. doi: 10.1021/jf901944m. J Agric Food Chem. 2009. PMID: 19601672
Flavonoid compounds related to seed coat color of wheat.
Kohyama N, Chono M, Nakagawa H, Matsuo Y, Ono H, Matsunaka H. Kohyama N, et al. Among authors: matsunaka h. Biosci Biotechnol Biochem. 2017 Nov;81(11):2112-2118. doi: 10.1080/09168451.2017.1373589. Epub 2017 Sep 22. Biosci Biotechnol Biochem. 2017. PMID: 28934913
37 results