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

By V. Menga, C. Fares, Antonella Troccoli, L. Cattivelli, Antonietta Baiano. 2009

113 citations recorded by the source corpus.

Subfields: Biochemistry, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/0bdc4136cd42ec3fe04f28679a2b851b7f575c88