Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties

Published 2018 View Full Article

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Title
Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties
Authors
Keywords
Anthocyanins, Antioxidants, Food metabolomics, Legumes, Polyphenols, Pseudo-cereals
Journal
FOOD CHEMISTRY
Volume 271, Issue -, Pages 157-164
Publisher
Elsevier BV
Online
2018-07-26
DOI
10.1016/j.foodchem.2018.07.176

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