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Journal: Foods, 2025
Volume: 14
Number: 421
421
Article: Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity
Authors: by Elena Tomassi, Nafiou Arouna, Milena Brasca, Tiziana Silvetti, Sabrina de Pascale, Antonio Dario Troise, Andrea Scaloni and Laura Pucci
Link: https://www.mdpi.com/2304-8158/14/3/421

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