Antioxidant activity of barley as affected by extrusion cooking

标题
Antioxidant activity of barley as affected by extrusion cooking
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 131, Issue 4, Pages 1406-1413
出版商
Elsevier BV
发表日期
2011-10-17
DOI
10.1016/j.foodchem.2011.10.009

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