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Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities.

Luciana Ribeiro da Silva LimaMillena Cristina Barros SantosCarolina Thomaz Dos Santos D AlmeidaLuiz Claudio CameronLuiz Carlos GutkoskiMariana Simões Larraz Ferreira
Published in: Journal of food science and technology (2023)
The online version contains supplementary material available at 10.1007/s13197-023-05665-8.
Keyphrases
  • electronic health record
  • social media
  • single cell
  • health information
  • psychometric properties
  • big data
  • quality control