Effects of genotype, location and baking on the phenolic...

International Journal of Food Science & Technology 2010 Vol. 45; Iss. 1

Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species

Valeria Menga, Clara Fares, Antonio Troccoli, Luigi Cattivelli, Antonietta Baiano
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Volume:
45
Year:
2010
Language:
english
Pages:
10
DOI:
10.1111/j.1365-2621.2009.02072.x
File:
PDF, 702 KB
english, 2010
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