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Rico D, Cano AB, Álvarez Álvarez S, Río Briones G, Martín Diana AB. Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach. Foods. 2023; 12(17):3208. https://doi.org/10.3390/foods12173208

Rico, Daniel, Ana Belén Cano, Sergio Álvarez Álvarez, Gustavo Río Briones, and Ana Belén Martín Diana. 2023. "Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach" Foods 12, no. 17: 3208. https://doi.org/10.3390/foods12173208

Rico, D., Cano, A. B., Álvarez Álvarez, S., Río Briones, G., & Martín Diana, A. B. (2023). Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach. Foods, 12(17), 3208. https://doi.org/10.3390/foods12173208