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Journal: MoleculesVolume: 26Number: 4193
Article: Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
  • Authors:
  • Ewa Pejcz1,*,
  • Sabina Lachowicz-Wiśniewska1 and
  • Paulina Nowicka2
  • et al.
Link: https://www.mdpi.com/1420-3049/26/14/4193

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