Number of the records: 1  

Sourdough fermentation improves the antioxidant, antihypertensive, and anti-inflammatory properties of Triticum dicoccum

  1. TitleSourdough 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)
    Descriptionilustr., tab.
    NotesBibliografické odkazy
    In International journal of molecular sciences. -- ISSN 1661-6596. -- Vol. 24, iss. 7 (2023), art. no. 6283, [13] s.
    Category of Publication ActivityADC
    Category of Publication ActivityV3
    Subject-s kvások pšenica dvojzrnová kváskové pečivo fermentácia látky bioaktívne antioxidačná aktivita vysokoúčinná kvapalinová chromatografia mediátory zápalu
    CountrySwitzerland
    LanguageEnglish
    URLhttps://doi.org/10.3390/ijms24076283
    DatabaseAgro-bibliography
Number of the records: 1  

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