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Phenolic constituents in sunflower flour

โœ Scribed by Sabir, Mohammad A.; Sosulski, Frank W.; Kernan, Jack A.


Book ID
127360834
Publisher
American Chemical Society
Year
1974
Tongue
English
Weight
367 KB
Volume
22
Category
Article
ISSN
0021-8561

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Noticeable quantitative differences were found in the content of free and bound phenolic acids in flours obtained from soybeans, cottonseed, peanuts, rapeseed, white mustard, flax and sesame seeds. Independently of the type of seeds used to produce flour, the highest amounts of acids were liberated