Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria - Publication - Bridge of Knowledge

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria

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Authors (5)

Henryk Zieliński
Wiesław Wiczkowski
Joanna Topolska
Mariusz Piskuła
Małgorzata WRONKOWSKA Dr hab. inż.

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: MOLECULES no. 27, edition 19,
ISSN: 1420-3049
ISSN:: 1420-3049
Publication year:: 2022
DOI:: Digital Object Identifier (open in new tab) 10.3390/molecules27196628
Verified by:: No verification

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