Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710 - Publication - Bridge of Knowledge

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710

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Authors (6)

Małgorzata WRONKOWSKA Dr hab. inż.
Wiesław Wiczkowski
Joanna Topolska
Dorota Szawara-Nowak
Mariusz Piskuła
Henryk Zieliński

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Category:: Magazine publication
Type:: Magazine publication
Published in:: MOLECULES no. 28, edition 6,
ISSN: 1420-3049
ISSN:: 1420-3049
Publication year:: 2023
DOI:: Digital Object Identifier (open in new tab) 10.3390/molecules28062746
Verified by:: No verification

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