Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb

  1. Verardo, V.
  2. Glicerina, V.
  3. Cocci, E.
  4. Frenich, A.G.
  5. Romani, S.
  6. Caboni, M.F.
Revista:
LWT

ISSN: 0023-6438

Any de publicació: 2018

Volum: 87

Pàgines: 217-224

Tipus: Article

DOI: 10.1016/J.LWT.2017.08.063 GOOGLE SCHOLAR
Font de les dades: Scopus