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Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread
AuthID
P-016-NQ9
6
Author(s)
Martins, Rita Beltrão
·
Gouvinhas, Irene
·
Nunes, Maria Cristiana
·
Peres, José Alcides
·
Raymundo, Anabela
·
Barros, Ana I.R.N.A.
Document Type
Article
Year published
2020
Published
in
Molecules
Indexing
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®
Google Scholar
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Metadata
Sources
Publication Identifiers
DOI
:
10.3390/molecules25163568
Handle
:
https://hdl.handle.net/10400.5/20393
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