Composition and Radical Scavenging Capacity of Phenolic Compounds in Wheat-Chickpea Dough

Author:        

Publisher: Taylor & Francis Ltd

ISSN: 1094-2912

Source: International Journal of Food Properties, Vol.17, Iss.8, 2014-09, pp. : 1861-1871

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next