Determination of free and bound phenolic compounds in buckwheat spaghetti by RP-HPLC-ESI-TOF-MS: effect of thermal processing from farm to fork
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| Description | scientific article published on 28 June 2011 |
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author: Antonio Segura Carretero Vito Verardo Maria Fiorenza Caboni Alberto Fernández Gutiérrez David Arráez-Román |
| Publication date | June 28, 2011 |
| Language | English |
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