Influence of thermal treatment on phenolic compounds and...

Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia

Sveto Rakić, Silvana Petrović, Jelena Kukić, Milka Jadranin, Vele Tešević, Dragan Povrenović, Slavica Šiler-Marinković
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Volume:
104
Year:
2007
Language:
english
Pages:
5
DOI:
10.1016/j.foodchem.2007.01.025
File:
PDF, 137 KB
english, 2007
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