@article{d91f6350bd5f483cb77cfe9d64786ed1,
title = "Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions",
keywords = "Wheat, Bran, Aleurone, Ferulic acid, Sinapic acid, Para-coumaric acid, Bioaccessibility, Bread, In vitro digestion, Dry fractionation, Ultra-fine grinding, Electrostatic separation, Particle size",
author = "Hemery, {Youna M.} and Anson, {Nuria Mateo} and Rob Havenaar and Haenen, {Guido R. M. M.} and Noort, {Martijn W. J.} and Xavier Rouau",
year = "2010",
month = jun,
doi = "10.1016/j.foodres.2010.04.013",
language = "English",
volume = "43",
pages = "1429--1438",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier",
number = "5",
}