Varied Composition of Tocochromanols in Different Types of Bran: Rye, Wheat, Oat, Spelt, Buckwheat, Corn and Rice
Górnaś, Paweł, Radenkovs, Vitalijs, Pugajeva, Iveta, Soliven, Arianne, Needs, Paul W., Kroon, Paul A.Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2015.1107843
Date:
November, 2015
File:
PDF, 847 KB
english, 2015