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Journal: Foods, 2021
Volume: 10
Number: 1202

Article: Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn (Zea mays L.) Bread
Authors: by Gracia Patricia Blanch and Maria Luisa Ruiz del Castillo
Link: https://www.mdpi.com/2304-8158/10/6/1202

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