Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

标题
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 119, Issue 2, Pages 770-778
出版商
Elsevier BV
发表日期
2009-07-20
DOI
10.1016/j.foodchem.2009.07.032

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