TY  JOUR
TI  Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis
KW  Triticum aestivum L.
KW  purple wheat
KW  whole-wheat flour
KW  bread
KW  phenolic compounds
KW  anthocyanins
KW  phenolic acids
KW  antioxidant activity
JO  Foods and Raw Materials
AU  Valieva, A.I.
AU  Akulov, A.N.
AU  Rumyantseva, N.I.
PY  2024
IS  12
PB  Kemerovo State University