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Comparison of Content in Phenolic Compounds and Antioxidant..:
Pontieri, Paola
;
Pepe, Giacomo
;
Campiglia, Pietro
...
ACS Food Science & Technology. 1 (2021) 6 - p. 1109-1119 , 2021
Link:
https://doi.org/10.1021/acsfoodscitech.1c00115
RT Journal T1
Comparison of Content in Phenolic Compounds and Antioxidant Capacity in Grains of White, Red, and Black Sorghum Varieties Grown in the Mediterranean Area
UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acsfoodscitech.1c00115&Exemplar=1&LAN=DE A1 Pontieri, Paola A1 Pepe, Giacomo A1 Campiglia, Pietro A1 Merciai, Fabrizio A1 Basilicata, Manuela Giovanna A1 Smolensky, Dmitriy A1 Calcagnile, Matteo A1 Troisi, Jacopo A1 Romano, Roberta A1 Del Giudice, Fabio A1 Aletta, Mariarosaria A1 Guida, Marco A1 Alifano, Pietro A1 Del Giudice, Luigi PB American Chemical Society (ACS) YR 2021 SN 2692-1944 SN 2692-1944 JF ACS Food Science & Technology VO 1 IS 6 SP 1109 OP 1119 LK http://dx.doi.org/https://doi.org/10.1021/acsfoodscitech.1c00115 DO https://doi.org/10.1021/acsfoodscitech.1c00115 SF ELIB - SuUB Bremen
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