Differentiation of bread made with whole grain and refined wheat (T. aestivum) flour using LC/MS-based chromatographic fingerprinting and chemometric approaches-Reference-Cited by-同舟云学术

Differentiation of bread made with whole grain and refined wheat (T. aestivum) flour using LC/MS-based chromatographic fingerprinting and chemometric approaches

Published:2016-04 Issue: Volume:47 Page:92-100
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Geng Ping,Harnly James M.,Chen Pei^ORCID

Funder

Agricultural Research Service of the U.S. Department of Agriculture

Office of Dietary Supplements

National Institutes of Health

Publisher

Elsevier BV

Subject

Food Science

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