From corn to flake: Health-promoting phenolic acids lost during food processing
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From corn to flake: Health-promoting phenolic acids lost during food processing

09/07/2018 University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES)

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09/07/2018 University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES)
Regions: North America, United States
Keywords: Health, Food, Policy

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