Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time
Juan Edgar Santa Cruz Olivos(Universidad Nacional Agraria La Molina), Enzio Ragg(University of Milan), Volkan Arif Yılmaz(Ondokuz Mayıs University), Ivano De Noni(University of Milan), Andrea Brandolini, Alyssa Hidalgo(University of Milan), Stefano Cattaneo(University of Milan)
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