Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours
- 1 March 1982
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 30 (2), 337-340
- https://doi.org/10.1021/jf00110a030
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- THE PHENOLIC ACIDS IN WHEAT: I. CHANGES DURING GROWTH AND DEVELOPMENTCanadian Journal of Biochemistry, 1964