From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content.
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| Description | scientific article published on 21 June 2017 |
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author: Roberto Ciccoritti Francesca Nocente Federica Taddei Danilo Corradini Maria Grazia D'Egidio Isabella Nicoletti Daniela Martini |
| Publication date | June 21, 2017 |
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