Cite
HARVARD Citation
Barros Santos, M. et al. (2022). Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Barros Santos, M. et al. (2022). Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].