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1 Ergebnisse
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Bioaccessibility of Phenolic Acids and Flavonoids from Buck..:
Henryk Zieliński
;
Wiesław Wiczkowski
;
Joanna Topolska
..
Food Chemistry. , 2022
Link:
https://doi.org/10.3390/molecules27196628
RT Journal T1
Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_1420-3049_27_19_6628_&Exemplar=1&LAN=DE A1 Henryk Zieliński A1 Wiesław Wiczkowski A1 Joanna Topolska A1 Mariusz Konrad Piskuła A1 Małgorzata Wronkowska PB Multidisciplinary Digital Publishing Institute YR 2022 K1 fermented buckwheat flours K1 biscuits K1 digestion K1 phenolic acids K1 flavonoids K1 bioaccessibility index JF Food Chemistry LK http://dx.doi.org/https://doi.org/10.3390/molecules27196628 DO https://doi.org/10.3390/molecules27196628 SF ELIB - SuUB Bremen
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