TERPINC, Petra. Bound phenolic compounds of whole cereals grain as a functional food component: part one. Acta agriculturae Slovenica, Ljubljana, SI, v. 114, n. 2, p. 269–278, 2019. DOI: 10.14720/aas.2019.114.2.12. Disponível em: https://journals.uni-lj.si/aas/article/view/12884.. Acesso em: 14 jul. 2024.