EFFECTS OF PROCESSING STEPS ON THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF OAT BREADS
Open Access
- 1 January 2019
- journal article
- Published by Scientific Web Journals (SWJ) in Food and Health
- p. 48-63
- https://doi.org/10.3153/fh19006
Abstract
No abstract availableThis publication has 41 references indexed in Scilit:
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