Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species
- 11 December 2009
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 45 (1), 7-16
- https://doi.org/10.1111/j.1365-2621.2009.02072.x
Abstract
No abstract availableKeywords
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