Cereal phenolic contents as affected by variety and environment-Reference-Cited by-同舟云学术

Cereal phenolic contents as affected by variety and environment

Published:2018-07-30 Issue:5 Volume:95 Page:589-602
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Rao Shiwangni¹²^ORCID,Schwarz Lachlan J.²³,Santhakumar Abishek B.¹²,Chinkwo Kenneth A.¹²,Blanchard Christopher L.¹²

Affiliation:

1. School of Biomedical Sciences Charles Sturt University Wagga Wagga New South Wales Australia

2. Australian Research Council (ARC) Industrial Transformation Training Centre (ITTC) for Functional Grains Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga New South Wales Australia

3. School of Agricultural and Wine Sciences Charles Sturt University Wagga Wagga New South Wales Australia

Funder

Australian Research Council

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10085

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