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Varied Composition of Tocochromanols in Different Types of Bran: Rye, Wheat, Oat, Spelt, Buckwheat, Corn, and Rice (2016)

First Author: Górnas P

Attributed to: Polyphenols and health funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1080/10942912.2015.1107843

Publication URI: http://dx.doi.org/10.1080/10942912.2015.1107843

Type: Journal Article/Review

Parent Publication: International Journal of Food Properties

Issue: 8

ISSN: 1094-2912