Work

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

Year: 1982

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf00110a030

Authors: Frank Sosulski, Krzysztof Krygier, Lawrence Hogge

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1972527344

FWCI: 0.318

Cites:

Cited by: 482

Related to: 9