✦ LIBER ✦

Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours

✍ Scribed by Sosulski, Frank; Krygier, Krzysztof; Hogge, Lawrence

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Free, esterified, and insoluble-bound ph

✍ Krygier, Krzysztof; Sosulski, Frank; Hogge, Lawrence 📂 Article 📅 1982 🏛 American Chemical Society 🌐 English ⚖ 419 KB

Free, esterified, and insoluble-bound ph

✍ Krygier, Krzysztof; Sosulski, Frank; Hogge, Lawrence 📂 Article 📅 1982 🏛 American Chemical Society 🌐 English ⚖ 606 KB

Composition of free and hydrolyzable phe

✍ Dabrowski, Kazimierz J.; Sosulski, Frank W. 📂 Article 📅 1984 🏛 American Chemical Society 🌐 English ⚖ 369 KB

Distribution of insoluble bound phenolic

✍ Erik Nordkvist; Ann-Christine Salomonsson; Per Åman 📂 Article 📅 1984 🏛 John Wiley and Sons 🌐 English ⚖ 261 KB

The effect of blue light on free and est

✍ E.Ellen Billett; Rente J. Grayer-Barkmeijer; C.B. Johnson; J.B. Harborne 📂 Article 📅 1981 🏛 Elsevier Science 🌐 English ⚖ 505 KB

Effect of baking on free and bound pheno

✍ Abdel-Aal, El-Sayed M.; Rabalski, Iwona 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 363 KB