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1.Phytanic acid consumption and human health, risks, benefits and future trends: A review
2.Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content
刊名:Food Chemistry
出版年:2017
3.Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour
作者: ; nia Grasielle de Oliveiraa ; keniagrasi@yahoo.com.br" class="auth_mail" title="E-mail the corresponding author ; Valé ; ria Aparecida Vieira Queirozb ; valeria.vieira@embrapa.br" class="auth_mail" title="E-mail the corresponding author ; Lanamar de Almeida Carlosa ; lanamar@ufsj.edu.br" class="auth_mail" title="E-mail the corresponding author ; Leandro de Morais Cardosoc ; leandro.cardoso@ufjf.edu.br" class="auth_mail" title="E-mail the corresponding author ; Helena Maria Pinheiro-Sant&rsquo ; Anad ; helena.santana@ufv.br" class="auth_mail" title="E-mail the corresponding author ; Pamella Cristine Anunciaç ; ã ; od ; nutripamella@gmail.com" class="auth_mail" title="E-mail the corresponding author ; ; cero Beserra de Menezesb ; cicero.menezes@embrapa.br" class="auth_mail" title="E-mail the corresponding author ; Ernani Clarete da Silvaa ; clarete@ufsj.edu.br" class="auth_mail" title="E-mail the corresponding author ; Frederico Barrose ; fredbarros@ufv.br" class="auth_mail" title="E-mail the corresponding author
刊名:Food Chemistry
出版年:2017
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