Composition of free and hydrolyzable phenolic acids in the...

Composition of free and hydrolyzable phenolic acids in the flours and hulls of ten legume species

Sosulski, Frank W., Dabrowski, Kazimierz J.
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Volume:
32
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00121a033
Date:
January, 1984
File:
PDF, 399 KB
english, 1984
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