Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria - Publication - Bridge of Knowledge

Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria

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Authors (4)

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

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Microorganisms no. 11, edition 4,
ISSN: 2076-2607
ISSN:: 2076-2607
Publication year:: 2023
DOI:: Digital Object Identifier (open in new tab) 10.3390/microorganisms11040883
Verified by:: No verification

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