Effect of iron-enrichment on the antioxidant properties of wheat flour and bread

标题
Effect of iron-enrichment on the antioxidant properties of wheat flour and bread
作者
关键词
Wheat flour, Bread, Antioxidant capacity, Phenolic acid, Flavonoid
出版物
JOURNAL OF CEREAL SCIENCE
Volume 87, Issue -, Pages 98-102
出版商
Elsevier BV
发表日期
2019-03-16
DOI
10.1016/j.jcs.2019.03.010

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