Cite
HARVARD Citation
Oghbaei, M. et al. (2019). Bioaccessible phenolics and flavonoids from wheat flour products subjected to different processing variables. Cereal chemistry. 96 (6), pp. 1068-1078. [Online].
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Oghbaei, M. et al. (2019). Bioaccessible phenolics and flavonoids from wheat flour products subjected to different processing variables. Cereal chemistry. 96 (6), pp. 1068-1078. [Online].