Phenolic acid contents and antioxidant activities of wheat milling fractions and the effect of flour extraction rate on antioxidant activity of bread

Journal of Food Biochemistry, EarlyView.

Source: Journal of Food Biochemistry - August 22, 2018 Category: Food Science Authors: Özay Menteş Yılmaz , Emre Bakkalbaşı , Recai Ercan Source Type: research