2016 - Pisa University Press
Artículo
Digital Version
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Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte
P. 304-328
Forma parte de
Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 60, 4, 2016-
Información
Código DOI: 10.12871/00021857201646
ISSN: 2283-5431
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