Wheat and oat brans as sources of polyphenol compounds for development of antioxidant nutraceutical ingredients

1. Martín-Diana, A.B.
2. García-Casas, M.J.
3. Martínez-Villaluenga, C.
4. Frías, J.
5. Peñas, E.
6. Rico, D.

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DOI: 10.3390/FOODS10010115 GOOGLE SCHOLAR lock_openOpen access editor

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