Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Food Chemistry no. 196, pages 355 - 358,
ISSN: 0308-8146
ISSN:: 03088146
Publication year:: 2016
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2015.09.064
Verified by:: No verification

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