Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species

Published 2010 View Full Article

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Title
Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 1, Pages 7-16
Publisher
Wiley
Online
2010-08-19
DOI
10.1111/j.1365-2621.2009.02072.x

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