Article Versions Notes

Pérez-Vega KA, Sanllorente A, Zomeño M-D, Quindós A, Muñoz-Martínez J, Malcampo M, Aldea-Perona A, Hernáez Á, Lluansí A, Llirós M, et al. Sourdough Bread with Different Fermentation Times: A Randomized Clinical Trial in Subjects with Metabolic Syndrome. Nutrients. 2024; 16(15):2380. https://doi.org/10.3390/nu16152380

Pérez-Vega, Karla Alejandra, Albert Sanllorente, María-Dolores Zomeño, Ana Quindós, Júlia Muñoz-Martínez, Mireia Malcampo, Ana Aldea-Perona, Álvaro Hernáez, Aleix Lluansí, Marc Llirós, and et al. 2024. "Sourdough Bread with Different Fermentation Times: A Randomized Clinical Trial in Subjects with Metabolic Syndrome" Nutrients 16, no. 15: 2380. https://doi.org/10.3390/nu16152380

Pérez-Vega, K. A., Sanllorente, A., Zomeño, M.-D., Quindós, A., Muñoz-Martínez, J., Malcampo, M., Aldea-Perona, A., Hernáez, Á., Lluansí, A., Llirós, M., Elias, I., Elias-Masiques, N., Aldeguer, X., Muñoz, D., Gaixas, S., Blanchart, G., Schröder, H., Hernando-Redondo, J., Carrón, N., ... Castañer, O. (2024). Sourdough Bread with Different Fermentation Times: A Randomized Clinical Trial in Subjects with Metabolic Syndrome. Nutrients, 16(15), 2380. https://doi.org/10.3390/nu16152380