A review on the status of the phenolic compounds and antioxidant capacity of the flour: Effects of cereal processing

  • Oseni Kadiri
  • International Journal of Food Properties, July 2017, Taylor & Francis
  • DOI: 10.1080/10942912.2017.1315130

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http://dx.doi.org/10.1080/10942912.2017.1315130

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