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Journal: Molecules, 2022
Volume: 27
Number: 6628
Article:
Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria
Authors:
by
Henryk Zieliński, Wiesław Wiczkowski, Joanna Topolska, Mariusz Konrad Piskuła and Małgorzata Wronkowska
Link:
https://www.mdpi.com/1420-3049/27/19/6628
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