探索用小麦草粉(Triticum aestivum L.)创新蛋糕、饼干和木瓜中的生物活性化合物和抗氧化潜力

M. Halim, Rabiul Islam Chowdhury, Anika Tahosin, M. Rahman, T. A. Ove, Md. Abdul Momin Sheikh, Joysree Roy, A.A. Khatun
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Exploring bioactive compounds and antioxidant potentials in cake, biscuits, and papad innovations with wheatgrass powder (Triticum aestivum L.)
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来源期刊
Food chemistry advances
Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology
CiteScore
1.90
自引率
0.00%
发文量
0
审稿时长
99 days
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