Statistics for Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains and Investigation of Bread Extracts after Simulated Gastrointestinal Digestion

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Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains and Investigation of Bread Extracts after Simulated Gastrointestinal Digestion 559

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