id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-215	AVRAMIUC, Marcel	THE INFLUENCE OF CULINARY PROCESSING ON THE CONTENT OF SOME SECONDARY METABOLITES IN FLINT CORN SEEDS	2017	10	.pdf	application/pdf	5828	369	61	Phytic acid content was expresed as mg per 100 g dry weight (mg% DW). The culinary processing of corn seed samples has significantly influenced the seeds’ content in phenols and the phytic acid.	cache/fens-215.pdf	txt/fens-215.txt