Content of antioxidant hydroquinones substituted by β-1,6-linked oligosaccharides in wheat milled fractions, flours and breads

Published 2010 View Full Article

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Title
Content of antioxidant hydroquinones substituted by β-1,6-linked oligosaccharides in wheat milled fractions, flours and breads
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 121, Issue 3, Pages 645-652
Publisher
Elsevier BV
Online
2010-01-08
DOI
10.1016/j.foodchem.2009.12.084

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