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

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ژورنال

عنوان ژورنال: International Journal of Food Properties

سال: 2016

ISSN: 1094-2912,1532-2386

DOI: 10.1080/10942912.2015.1107843