【序号】:1 【作者】:Świeca, Michał, & Dziki, D. 【题名】: Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation. 【期刊】: International Journal of Food Science & Technology, 【年、卷、期、起止页码】:(2015). 50(9), 2135-2142. 【全文链接】: 【序号】:2 【作者】:Karaś, M., Jakubczyk, A., Szymanowska, U., Złotek, U., & Zielińska, E. 【题名】: Digestion and bioavailability of bioactive phytochemicals. 【期刊】: International Journal of Food Science & Technology. 【年、卷、期、起止页码】:(2016). 【全文链接】: 【序号】:3 【作者】:Eisenbrand, G. 【题名】: Isoflavones as phytoestrogens in food supplements and dietary foods for special medical purposes. opinion of the senate commission on food safety (sklm) of the german research foundation (dfg)-(shortened version). 【期刊】: Molecular Nutrition & Food Research, 【年、卷、期、起止页码】: (2010).51(10), 1305-1312. 【全文链接】: 【序号】:4 【作者】:Knud Erik Bach Knudsen, Natalja P. Nørskov, Anne Katrine Bolvig, Mette Skou Hedemann and Helle Nygaard Lærke 【题名】: Dietary fibers and associated phytochemicals in cereals。 【期刊】: Molecular Nutrition & Food Research, 【年、卷、期、起止页码】:13 JAN 2017 | 【全文链接】:DOI: 10.1002/mnfr.201600518 【序号】:5 【作者】:Yingdong Zhu and Shengmin Sang 【题名】: Phytochemicals in whole grain wheat and their health-promoting effects 【期刊】:Molecular Nutrition & Food Research, 【年、卷、期、起止页码】:17 MAR 2017 | 【全文链接】:DOI: 10.1002/mnfr.201600852