Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat
Crossref DOI link: https://doi.org/10.1007/s13197-015-2010-1
Published Online: 2015-09-19
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hidalgo, Alyssa
Yilmaz, Volkan A.
Brandolini, Andrea
Text and Data Mining valid from 2015-09-19
