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doi.org/10.1016/j.foodchem.2019.01.096
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Positive and negative effects of polyphenol incorporation in baked foods

..., Shiyi Ou
50
Food Chemistry8.50
Volume: 284, Pages: 90 - 99
Published: Jan 24, 2019
Abstract
No abstract.
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Paper Details
Title
Positive and negative effects of polyphenol incorporation in baked foods
DOI
doi.org/10.1016/j.foodchem.2019.01.096
Published Date
Jan 24, 2019
Journal
Food Chemistry
Volume
284
Pages
90 - 99
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