Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours (Q104996138)
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article by Frank Sosulski et al published 10 March 2005 in Journal of Agricultural and Food Chemistry
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours |
article by Frank Sosulski et al published 10 March 2005 in Journal of Agricultural and Food Chemistry |
Statements
Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours (English)
Frank Sosulski
Krzysztof Krygier
Lawrence Hogge