Comparative Analysis of the Antioxidant Capacities and Phenolic Compounds of Oat and Buckwheat Vinegars During Production Processes
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Title
Comparative Analysis of the Antioxidant Capacities and Phenolic Compounds of Oat and Buckwheat Vinegars During Production Processes
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 83, Issue 3, Pages 844-853
Publisher
Wiley
Online
2018-03-07
DOI
10.1111/1750-3841.14074
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