Tomassi, E.; Arouna, N.; Brasca, M.; Silvetti, T.; de Pascale, S.; Troise, A.D.; Scaloni, A.; Pucci, L.
Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity. Foods 2025, 14, 421.
https://doi.org/10.3390/foods14030421
AMA Style
Tomassi E, Arouna N, Brasca M, Silvetti T, de Pascale S, Troise AD, Scaloni A, Pucci L.
Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity. Foods. 2025; 14(3):421.
https://doi.org/10.3390/foods14030421
Chicago/Turabian Style
Tomassi, Elena, Nafiou Arouna, Milena Brasca, Tiziana Silvetti, Sabrina de Pascale, Antonio Dario Troise, Andrea Scaloni, and Laura Pucci.
2025. "Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity" Foods 14, no. 3: 421.
https://doi.org/10.3390/foods14030421
APA Style
Tomassi, E., Arouna, N., Brasca, M., Silvetti, T., de Pascale, S., Troise, A. D., Scaloni, A., & Pucci, L.
(2025). Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity. Foods, 14(3), 421.
https://doi.org/10.3390/foods14030421