Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat
出版年份 2015 全文链接
标题
Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat
作者
关键词
ABTS, Baking, FRAP, Puffing, Wheat
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 1, Pages 541-550
出版商
Springer Nature
发表日期
2015-09-19
DOI
10.1007/s13197-015-2010-1
参考文献
相关参考文献
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