| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1185827 | Food Chemistry | 2009 | 7 Pages |
Abstract
The results clearly indicate that storing flours under refrigeration or at temperatures not exceeding 20 °C better preserved their tocols contents.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alyssa Hidalgo, Andrea Brandolini, Carlo Pompei,