Effects of baking on γ-aminobutyric acid and free phenolic acids from gluten-free cookies made with native and malted whole sorghum flours
作者： Antonela G. Garzón , Melina Erben , Carlos A. Osella , Silvina R. Drago
DOI: 10.1111/JFPP.14571
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sci-hub.st 参考文章(28)
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