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Free, esterified, and insoluble-bound phenolic acids. 2. Composition of phenolic acids in rapeseed flour and hulls
Krygier, Krzysztof, Sosulski, Frank, Hogge, LawrenceVolume:
30
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00110a029
Date:
March, 1982
File:
PDF, 419 KB
english, 1982