Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach

1. Rico, D.
2. Cano, A.B.
3. Álvarez Álvarez, S.
4. Río Briones, G.
5. Martín Diana, A.B.

Exportar

Exportar

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Exportar

×

El documento no se puede exportar porque pertenece a otro portal.

Texto completo

lock_openTexto completo externo

DOI: 10.3390/FOODS12173208 GOOGLE SCHOLAR lock_openAcceso abierto editor

Fuente de los datos: Scopus