Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta

标题
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta
作者
关键词
Polyphenols, Cooking by boiling, Food metabolomics, Food profiling, Total phenolic content
出版物
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 69-77
出版商
Elsevier BV
发表日期
2017-08-15
DOI
10.1016/j.foodres.2017.08.031

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