Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb

标题
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 87, Issue -, Pages 217-224
出版商
Elsevier BV
发表日期
2017-08-23
DOI
10.1016/j.lwt.2017.08.063

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