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2022 | 1 |
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Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn.
Antioxidants (Basel). 2022 May 26;11(6):1059. doi: 10.3390/antiox11061059.
Antioxidants (Basel). 2022.
PMID: 35739956
Free PMC article.
Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends.
Abdel-Aal EM, Rabalski I, Carey C, Gamel TH.
Abdel-Aal EM, et al.
Foods. 2023 Mar 19;12(6):1307. doi: 10.3390/foods12061307.
Foods. 2023.
PMID: 36981233
Free PMC article.
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