Your browser doesn't support javascript.
loading
Corrigendum to "A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours" [Food Chem. 143 (2014) 522-529].
Vrcek, Ivana Vinkovic; Cepo, Dubravka Vitali; Rasic, Dubravka; Peraica, Maja; Zuntar, Irena; Bojic, Mirza; Mendas, Gordana; Medic-Saric, Marica.
Afiliação
  • Vrcek IV; Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, 10 001 Zagreb, Croatia. Electronic address: ivinkovic@imi.hr.
  • Cepo DV; Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovacica 1, 10 000 Zagreb, Croatia.
  • Rasic D; Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, 10 001 Zagreb, Croatia.
  • Peraica M; Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, 10 001 Zagreb, Croatia.
  • Zuntar I; Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovacica 1, 10 000 Zagreb, Croatia.
  • Bojic M; Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovacica 1, 10 000 Zagreb, Croatia.
  • Mendas G; Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, 10 001 Zagreb, Croatia.
  • Medic-Saric M; Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovacica 1, 10 000 Zagreb, Croatia.
Food Chem ; 204: 521, 2016 Aug 01.
Article em En | MEDLINE | ID: mdl-32294878
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2016 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2016 Tipo de documento: Article