Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities
| Autor: | Zhang, Chao, Guo, Xiaoxue, Guo, Ruijia, Zhu, Lin, Qiu, Xinrong, Yu, Xiaohan, Chai, Jun, Gu, Chunhe, Feng, Zhen |
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| Zdroj: | In Food Chemistry: X 30 March 2023 17 |
| Databáze: | ScienceDirect |
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