Wronkowska, M.; Wiczkowski, W.; Topolska, J.; Szawara-Nowak, D.; Piskuła, M.K.; Zieliński, H.
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710. Molecules 2023, 28, 2746.
https://doi.org/10.3390/molecules28062746
AMA Style
Wronkowska M, Wiczkowski W, Topolska J, Szawara-Nowak D, Piskuła MK, Zieliński H.
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710. Molecules. 2023; 28(6):2746.
https://doi.org/10.3390/molecules28062746
Chicago/Turabian Style
Wronkowska, Małgorzata, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, and Henryk Zieliński.
2023. "Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710" Molecules 28, no. 6: 2746.
https://doi.org/10.3390/molecules28062746
APA Style
Wronkowska, M., Wiczkowski, W., Topolska, J., Szawara-Nowak, D., Piskuła, M. K., & Zieliński, H.
(2023). Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710. Molecules, 28(6), 2746.
https://doi.org/10.3390/molecules28062746
