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