Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat - Concepedia

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Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat

163

Citations

32

References

2009

Year

Clara Fares, Cristiano Platani, Antonietta Baiano, Valeria Menga

Food ChemistryNutritionAgricultural ChemistryFood AnalysisPhenolic Acid ProfilePhytochemicalAntioxidant CapacityPolyphenolicsDurum Wheat Pasta

References

	Year	Citations

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