Carciochi, R. A., Dimitrov, K., & Galván D´Alessandro, L. (2016). Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds. J Food Sci Technol.
Style de citation ChicagoCarciochi, Ramiro Ariel, Krasimir Dimitrov, et Leandro Galván D´Alessandro. "Effect of Malting Conditions On Phenolic Content, Maillard Reaction Products Formation, and Antioxidant Activity of Quinoa Seeds." J Food Sci Technol 2016.
Style de citation MLACarciochi, Ramiro Ariel, Krasimir Dimitrov, et Leandro Galván D´Alessandro. "Effect of Malting Conditions On Phenolic Content, Maillard Reaction Products Formation, and Antioxidant Activity of Quinoa Seeds." J Food Sci Technol 2016.
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