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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

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

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