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Differences and Similarities Between the Carbohydrates, Lipids, and Phenolic Compounds in Sorghum and Maize Grains Used for Popping, Implications for Human Nutrition and Health

Crossref DOI link: https://doi.org/10.1007/s11130-025-01428-2

Published Online: 2025-10-30

Published Print: 2025-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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