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Journal: Molecules, 2019
Volume: 24
Number: 2623
2623
Article: Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour
Authors: by Anna Oniszczuk, Gabriela Widelska, Agnieszka Wójtowicz, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Ahlem Dib and Arkadiusz Matwijczuk
Link: https://www.mdpi.com/1420-3049/24/14/2623

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