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Nutritional Quality, Phenolic Compounds, Fatty Acid Composition, Texture, and Sensory Properties of Full-Fat/Semi-Fat Quinoa, Chia, or Chickpea Biscuits Developed for Celiac Patients. [PDF]

Food Sci Nutr
Yalcin S, Atik A, Atik İ.
europepmc   +1 more source

Correction for Zhang et al., Reconstructing the early spatial spread of pandemic respiratory viruses in the United States. [PDF]

Proc Natl Acad Sci U S A
europepmc   +1 more source