Cite
HARVARD Citation
Vingrys, K. et al. (2022). The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals. Journal of food science. 87 (9), pp. 4188-4202. [Online].
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Vingrys, K. et al. (2022). The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals. Journal of food science. 87 (9), pp. 4188-4202. [Online].