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Journal: Foods, 2021
Volume: 10
Number: 115

Article: Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients
Authors: by Ana Belén Martín-Diana, María Jesús García-Casas, Cristina Martínez-Villaluenga, Juana Frías, Elena Peñas and Daniel Rico
Link: https://www.mdpi.com/2304-8158/10/1/115

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