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F. Wu
F. Wu
Wuhan Polytechnic University
Gallic acid
Bran
Ferulic acid
Food science
Extrusion
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EFFECT OF EXTRUSION ON THE TOTAL ANTIOXIDANT CAPACITY AND FREE PHENOLIC COMPOUNDS OF WHEAT BRAN BY RESPONSE SURFACE METHODOLOGY
2020
Italian Journal of Food Science
Zhou Jin
Min Wang
F. Wu
H.-Y. Cai
W.P. Jin
W. Sun
X Chen
F. Li
Z. Wang
W Y Shen
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