Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities

Title
Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 7, Pages 1360-1367
Publisher
Wiley
Online
2010-06-21
DOI
10.1111/j.1365-2621.2010.02251.x

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