Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains
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Title
Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains
Authors
Keywords
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Journal
MOLECULES
Volume 20, Issue 9, Pages 15525-15549
Publisher
MDPI AG
Online
2015-08-26
DOI
10.3390/molecules200915525
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