Changes in the polyphenolic profile and antioxidant activity of wheat bread after incorporating quinoa flour

  1. Gil, J.V.
  2. Esteban-Muñoz, A.
  3. Fernández-Espinar, M.T.
Revue:
Antioxidants

ISSN: 2076-3921

Année de publication: 2022

Volumen: 11

Número: 1

Type: Article

DOI: 10.3390/ANTIOX11010033 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus