The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds - Publication - Bridge of Knowledge

The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds

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Authors (7)

Łukasz Łopusiewicz
Emilia Drozłowska
Paulina Trocer
Paweł Kwiatkowski dr hab. inż.
Artur Bartkowiak
Annett Gefrom
Monika Sienkiewicz

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: MOLECULES no. 25, edition 24,
ISSN: 1420-3049
ISSN:: 1420-3049
Publication year:: 2020
DOI:: Digital Object Identifier (open in new tab) 10.3390/molecules25245791
Verified by:: No verification

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