%0
Generic
%T
The role of roasting on changes in bioactive properties, fatty acid and phenolic compound profiles in the free and bound fraction of black quinoa seeds
%A Mohamed Ahmed, Isam A.
%A Özcan, Mehmet Musa
%A Uslu, Nurhan
%A Mohammed, Belal M.
%A Adiamo, Oladipupo
%I Wiley
%@ 1365-2621
%@ 0950-5423
%K Industrial and Manufacturing Engineering
%K Food Science
%D 2024
%C Wiley
%U http://slubdd.de/katalog?TN_libero_mab2