Dapčević-Hadnađev, T.; Stupar, A.; Stevanović, D.; Škrobot, D.; Maravić, N.; Tomić, J.; Hadnađev, M.
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. Foods 2022, 11, 3985.
https://doi.org/10.3390/foods11243985
AMA Style
Dapčević-Hadnađev T, Stupar A, Stevanović D, Škrobot D, Maravić N, Tomić J, Hadnađev M.
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. Foods. 2022; 11(24):3985.
https://doi.org/10.3390/foods11243985
Chicago/Turabian Style
Dapčević-Hadnađev, Tamara, Alena Stupar, Dušan Stevanović, Dubravka Škrobot, Nikola Maravić, Jelena Tomić, and Miroslav Hadnađev.
2022. "Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread" Foods 11, no. 24: 3985.
https://doi.org/10.3390/foods11243985
APA Style
Dapčević-Hadnađev, T., Stupar, A., Stevanović, D., Škrobot, D., Maravić, N., Tomić, J., & Hadnađev, M.
(2022). Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. Foods, 11(24), 3985.
https://doi.org/10.3390/foods11243985
