Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread. [electronic resource]

By: Contributor(s): Producer: 20100726Description: 4883-7 p. digitalISSN:
  • 1520-5118
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 58
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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