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Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours
Sosulski, Frank, Krygier, Krzysztof, Hogge, LawrenceVolume:
30
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00110a030
Date:
March, 1982
File:
PDF, 481 KB
english, 1982