Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods
Yaoguang Li, Dongyun Ma, Dexiang Sun, Chenyang Wang, Jian Zhang, Yingxin Xie, Tiancai Guo
The Crop Journal
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2015, (4): 328
-334
.
DOI: 10.1016/j.cj.2015.04.004
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