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Plessas S, Mantzourani I, Alexopoulos A, Alexandri M, Kopsahelis N, Adamopoulou V, Bekatorou A. Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice. Antioxidants. 2023; 12(5):1113. https://doi.org/10.3390/antiox12051113

Plessas, Stavros, Ioanna Mantzourani, Athanasios Alexopoulos, Maria Alexandri, Nikolaos Kopsahelis, Vasiliki Adamopoulou, and Argyro Bekatorou. 2023. "Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice" Antioxidants 12, no. 5: 1113. https://doi.org/10.3390/antiox12051113

Plessas, S., Mantzourani, I., Alexopoulos, A., Alexandri, M., Kopsahelis, N., Adamopoulou, V., & Bekatorou, A. (2023). Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice. Antioxidants, 12(5), 1113. https://doi.org/10.3390/antiox12051113