Complex phenolic compounds reduce lipid oxidation in extruded oat cereals
| Autor: | Viscidi, Kenneth A., Dougherty, Michael P., Briggs, Jack, Camire, Mary E. * |
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| Zdroj: | In LWT - Food Science and Technology 2004 37(7):789-796 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect