Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties

  1. Rocchetti, G.
  2. Lucini, L.
  3. Rodriguez, J.M.L.
  4. Barba, F.J.
  5. Giuberti, G.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2019

Volumen: 271

Pages: 157-164

Type: Article

DOI: 10.1016/J.FOODCHEM.2018.07.176 GOOGLE SCHOLAR
La source de données: Scopus