Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products
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Title
Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products
Authors
Keywords
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Journal
Antioxidants
Volume 9, Issue 12, Pages 1216
Publisher
MDPI AG
Online
2020-12-02
DOI
10.3390/antiox9121216
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