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Journal: Antioxidants, 2022
Volume: 11
Number: 2022
Article:
Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread
Authors:
by
Jan Bedrníček, František Lorenc, Markéta Jarošová, Veronika Bártová, Pavel Smetana, Jaromír Kadlec, Dana Jirotková, Jan Kyselka, Eva Petrášková, Marie Bjelková, Petr Konvalina, Trong Nghia Hoang and Jan Bárta
Link:
https://www.mdpi.com/2076-3921/11/10/2022
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