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The Influence of Flavonoid Dihydroquercetin on the Enzymati..:
Irina Kalinina
;
Rinat Fatkullin
;
Natalya Naumenko
..
Fermentation for Food and Beverages. , 2023
Link:
https://doi.org/10.3390/fermentation9030263
RT Journal T1
The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2311-5637_9_3_263_&Exemplar=1&LAN=DE A1 Irina Kalinina A1 Rinat Fatkullin A1 Natalya Naumenko A1 Natalia Popova A1 Darya Stepanova PB Multidisciplinary Digital Publishing Institute YR 2023 K1 dihydroquercetin K1 fermentation processes K1 Saccharomyces cerevisiae yeast K1 antioxidant properties of bread K1 bioavailability JF Fermentation for Food and Beverages LK http://dx.doi.org/https://doi.org/10.3390/fermentation9030263 DO https://doi.org/10.3390/fermentation9030263 SF ELIB - SuUB Bremen
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