A novel approach to authenticity of whole grain durum wheat (Triticum durum Desf.) flour and pasta, based on analysis of alkylresorcinol composition
- Publication Type
- Journal contribution (peer reviewed)
- Authors
- KNOEDLER, M., MOST, M., SCHIEBER, A., CARLE, R.
- Year of publication
- 2010
- Published in
- Food Chemistry
- Band/Volume
- 118/
- Page (from - to)
- 177-181