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

Ano de publicación: 2018

Volume: 87

Páxinas: 217-224

Tipo: Artigo

DOI: 10.1016/J.LWT.2017.08.063 GOOGLE SCHOLAR
Fonte de datos: Scopus