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Bioaccessibility of Maillard Reaction Products from Biscuit..:
Małgorzata Wronkowska
;
Dorota Szawara-Nowak
;
Mariusz Konrad Piskuła
.
https://www.mdpi.com/2076-2607/11/4/883. , 2023
Link:
https://doi.org/10.3390/microorganisms11040883
RT Journal T1
Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:b8c81b2d66a44d8296b02aeab2e2fe6b&Exemplar=1&LAN=DE A1 Małgorzata Wronkowska A1 Dorota Szawara-Nowak A1 Mariusz Konrad Piskuła A1 Henryk Zieliński PB MDPI AG YR 2023 K1 fermentation K1 buckwheat K1 baking K1 Maillard reaction products K1 bioaccessibility K1 Biology (General) K1 QH301-705.5 JF https://www.mdpi.com/2076-2607/11/4/883 LK http://dx.doi.org/https://doi.org/10.3390/microorganisms11040883 DO https://doi.org/10.3390/microorganisms11040883 SF ELIB - SuUB Bremen
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