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Corrigendum to "Effects of processing with dry heat and wet..:
Cardoso, Leandro de Morais
;
Montini, Tatiana Aguiar
;
Pinheiro, Soraia Silva
...
Food Chemistry. 170 (2015) - p. 518 , 2015
Link:
https://doi.org/10.1016/j.foodchem.2014.09.003
RT Journal T1
Corrigendum to "Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum" [Food Chem. 152 (2014) 210–217]
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2014.09.003&Exemplar=1&LAN=DE A1 Cardoso, Leandro de Morais A1 Montini, Tatiana Aguiar A1 Pinheiro, Soraia Silva A1 Queiroz, Valéria Aparecida Vieira A1 Pinheiro-Sant'Ana, Helena Maria A1 Martino, Hércia Stampini Duarte A1 Moreira, Ana Vládia Bandeira PB Elsevier BV YR 2015 SN 0308-8146 JF Food Chemistry VO 170 SP 518 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2014.09.003 DO https://doi.org/10.1016/j.foodchem.2014.09.003 SF ELIB - SuUB Bremen
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