Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi

full text is not available in portal

Category:: Magazine publication
Type:: Magazine publication
Published in:: LWT-FOOD SCIENCE AND TECHNOLOGY no. 106, pages 37 - 43,
ISSN: 0023-6438
ISSN:: 00236438
Publication year:: 2019
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.lwt.2019.02.065
Verified by:: No verification

seen 18 times

Search