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Phenolic acids deliver high antioxidant functionality
November 9, 2010
By Jane Byrne/FoodNavigator.com
By Jane Byrne/FoodNavigator.com
November 9, 2010
By Jane Byrne/FoodNavigator.com
By Jane Byrne/FoodNavigator.com
November 9, 2010, Daegu, South Korea – Researchers have discovered that phenolic acids retain their antioxidant activity after baking, adding functionality to dough. |READ MORE
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