Sourdough Fermentation Favorably Influences Selenium Biotransformation and the Biological Effects of Flatbread
- Supplementary File 1:
ZIP-Document (ZIP, 134 KiB)
Di Nunzio, M.; Bordoni, A.; Aureli, F.; Cubadda, F.; Gianotti, A. Sourdough Fermentation Favorably Influences Selenium Biotransformation and the Biological Effects of Flatbread. Nutrients 2018, 10, 1898. https://doi.org/10.3390/nu10121898
Di Nunzio M, Bordoni A, Aureli F, Cubadda F, Gianotti A. Sourdough Fermentation Favorably Influences Selenium Biotransformation and the Biological Effects of Flatbread. Nutrients. 2018; 10(12):1898. https://doi.org/10.3390/nu10121898
Chicago/Turabian StyleDi Nunzio, Mattia, Alessandra Bordoni, Federica Aureli, Francesco Cubadda, and Andrea Gianotti. 2018. "Sourdough Fermentation Favorably Influences Selenium Biotransformation and the Biological Effects of Flatbread" Nutrients 10, no. 12: 1898. https://doi.org/10.3390/nu10121898