Soluble phenolic composition tailored by germination conditions accompany antioxidant and anti-inflammatory properties of wheat
This article belongs to the Special Issue Designing the Antioxidant Properties of Low-Processed Food.
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| Main Authors: | , , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Multidisciplinary Digital Publishing Institute
2020-05-14
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| Online Access: | http://hdl.handle.net/10261/212512 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 |
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