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Journal: Molecules, 2021
Volume: 26
Number: 4193
4193
Article: Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
Authors: by Ewa Pejcz, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Radosław Spychaj and Zygmunt Gil
Link: https://www.mdpi.com/1420-3049/26/14/4193

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