Comparison of the levels of bioactive benzoxazinoids in different wheat and rye fractions and the transformation of these compounds in homemade foods
| Image |  |
|---|---|
| Description | scientific article published on 7 March 2013 |
| Author/s | |
| Publication date | March 7, 2013 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |