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Sourdough fermentation improves the antioxidant, antihypertensive, and anti-inflammatory properties of Triticum dicoccum
Title Sourdough fermentation improves the antioxidant, antihypertensive, and anti-inflammatory properties of Triticum dicoccum Gabriele Morena ... [et al.] Author-s Morena, Gabriele (Author) Arouna, Nafiou (Author) Árvay, Július, ; SPUFBP32 (Author) Longo, Vincenzo (Author) Pucci, Laura (Author) Description ilustr., tab. Notes Bibliografické odkazy In International journal of molecular sciences. -- ISSN 1661-6596. -- Vol. 24, iss. 7 (2023), art. no. 6283, [13] s. Category of Publication Activity ADC Category of Publication Activity V3 Subject-s kvások pšenica dvojzrnová kváskové pečivo fermentácia látky bioaktívne antioxidačná aktivita vysokoúčinná kvapalinová chromatografia mediátory zápalu Country Switzerland Language English URL https://doi.org/10.3390/ijms24076283 Database Agro-bibliography
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