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.
Aldizkaria:
LWT

ISSN: 0023-6438

Argitalpen urtea: 2018

Alea: 87

Orrialdeak: 217-224

Mota: Artikulua

DOI: 10.1016/J.LWT.2017.08.063 GOOGLE SCHOLAR
Datuen iturria: Scopus