Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours - Publication - Bridge of Knowledge

Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours

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Authors (3)

Henryk Zieliński
Dorota Szawara-Nowak
Małgorzata WRONKOWSKA Dr hab. inż.

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: LWT-FOOD SCIENCE AND TECHNOLOGY no. 123,
ISSN: 0023-6438
ISSN:: 00236438
Publication year:: 2020
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.lwt.2020.109051
Verified by:: No verification

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