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Journal: Int. J. Mol. Sci., 2024
Volume: 25
Number: 5404
5404
Article: In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour
Authors: by Kamila Kasprzak-Drozd, Jarosław Mołdoch, Marek Gancarz, Agnieszka Wójtowicz, Iwona Kowalska, Tomasz Oniszczuk and Anna Oniszczuk
Link: https://www.mdpi.com/1422-0067/25/10/5404

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