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The effect of phenolic compounds contained in flour from gr..:
Grinvald, Svetlana A.
;
Barakova, Nadezhda
;
Kiprushkina, Elena
...
Functional Foods in Health and Disease. 14 (2024) 3 - p. 208-218 , 2024
Link:
https://doi.org/10.31989/ffhd.v14i3.1191
RT Journal T1
The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae
UL https://suche.suub.uni-bremen.de/peid=cr-10.31989_ffhd.v14i3.1191&Exemplar=1&LAN=DE A1 Grinvald, Svetlana A. A1 Barakova, Nadezhda A1 Kiprushkina, Elena A1 Jamaldinova, Birlant A1 Ushaeva, Irina A1 Tochilnikov, Grigory A1 Sadovoy, Vladimir A1 Gunkova, Polina PB Functional Food Center YR 2024 SN 2160-3855 SN 2378-7007 JF Functional Foods in Health and Disease VO 14 IS 3 SP 208 OP 218 LK http://dx.doi.org/https://doi.org/10.31989/ffhd.v14i3.1191 DO https://doi.org/10.31989/ffhd.v14i3.1191 SF ELIB - SuUB Bremen
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