Dynamic changes in ferulic acid and diferulic acids in wheat flour doughs during the breadmaking process
Autor: | Nishitsuji, Yasuyuki, Whitney, Kristin, Hayakawa, Katsuyuki, Simsek, Senay |
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Zdroj: | In Food Chemistry 15 June 2024 443 |
Databáze: | ScienceDirect |
Externí odkaz: |