Alkylresorcinols in Latvian and Finnish breads

Agricultural and Biological Sciences

• Whole Wheat Bread 100%
• Rye Flour 100%
• Wheat Flour 100%
• Gas Chromatography 50%
• Rye Bread 50%
• Mass Spectrometry 50%
• Whole Grain Flour 50%

Food Science

• Alkylresorcinol 100%
• Whole Wheat Bread 33%
• Wheat Flour 33%
• Rye Flour 33%
• Rye Bread 16%
• Whole Grain Flour 16%
• Gas Chromatography Mass Spectrometry 16%
• Bran 16%