论文信息 - Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics - 字舞流文

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

E. Álvarez-Parrilla | M. Gaytán-Martínez | L. A. de la Rosa | Yesica A. Czajkowska–González | Nina del Rocío Martínez–Ruiz | Alma A Vazquez-Flores | L. A. De la Rosa