Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

AuthID
 P-00S-KW9
6
Author(s)
Martins, RB
·
Gouvinhas, I
·
Tipo de Documento
Article
Year published
2020
Publicado
in MOLECULES, ISSN: 1420-3049
Volume: 25, Número: 16, Páginas: 3568 (19)
Indexing
Wos®
Scopus®
Crossref®27
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 32781519
SCOPUS: 2-s2.0-85089359936
Wos: WOS:000577793000001
Source Identifiers
ISSN: 1420-3049
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