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Effect of the storage time and temperature on phenolic comp..:
Oliveira, Kênia Grasielle de
;
Queiroz, Valéria Aparecida Vieira
;
Carlos, Lanamar de Almeida
...
Food Chemistry. 216 (2017) - p. 390-398 , 2017
Link:
https://doi.org/10.1016/j.foodchem.2016.08.047
RT Journal T1
Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2016.08.047&Exemplar=1&LAN=DE A1 Oliveira, Kênia Grasielle de A1 Queiroz, Valéria Aparecida Vieira A1 Carlos, Lanamar de Almeida A1 Cardoso, Leandro de Morais A1 Pinheiro-Sant'Ana, Helena Maria A1 Anunciação, Pamella Cristine A1 Menezes, Cícero Beserra de A1 Silva, Ernani Clarete da A1 Barros, Frederico PB Elsevier BV YR 2017 SN 0308-8146 JF Food Chemistry VO 216 SP 390 OP 398 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2016.08.047 DO https://doi.org/10.1016/j.foodchem.2016.08.047 SF ELIB - SuUB Bremen
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