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Comparison of the levels of bioactive benzoxazinoids in different wheat and rye fractions and the transformation of these compounds in homemade foods

✍ Scribed by Tanwir, Fariha; Fredholm, Maria; Gregersen, Per L.; Fomsgaard, Inge S.

Book ID: 120341284
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 761 KB
Volume: 141
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2013.02.109

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