Evaluation of phenolic profile and antioxidant capacity in gluten-free flours

Published 2017 View Full Article

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Title
Evaluation of phenolic profile and antioxidant capacity in gluten-free flours
Authors
Keywords
Food metabolomics, Food profiling, Total phenol content, Anthocyanins, Pseudo-cereals, Legumes
Journal
FOOD CHEMISTRY
Volume 228, Issue -, Pages 367-373
Publisher
Elsevier BV
Online
2017-02-01
DOI
10.1016/j.foodchem.2017.01.142

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