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1 Ergebnisse
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Sourdough Fermentation Improves the Antioxidant, Antihypert..:
Gabriele, Morena
;
Arouna, Nafiou
;
Árvay, Július
..
International Journal of Molecular Sciences. 24 (2023) 7 - p. 6283 , 2023
Link:
https://doi.org/10.3390/ijms24076283
RT Journal T1 <Title>Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_ijms24076283&Exemplar=1&LAN=DE A1 Gabriele, Morena A1 Arouna, Nafiou A1 Árvay, Július A1 Longo, Vincenzo A1 Pucci, Laura PB MDPI AG YR 2023 SN 1422-0067 JF International Journal of Molecular Sciences VO 24 IS 7 SP 6283 LK http://dx.doi.org/https://doi.org/10.3390/ijms24076283 DO https://doi.org/10.3390/ijms24076283 SF ELIB - SuUB Bremen
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