Results
eNauka >
Results >
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
| Title: | Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread | Authors: | Tamara Dapčević-Hadnađev   ; Alena Stupar ; Dušan Stevanović ; Dubravka Škrobot ; Nikola Maravić ; Jelena Tomić ; Miroslav Hadnađev |
Issue Date: | 2022 | Publication: | Foods | ISSN: | 2304-8158 Foods Search Idenfier |
Type: | Article | Collation: | vol. 11 br. 24 str. 3985-3985 | DOI: | 10.3390/foods11243985 | WoS-ID: | 000902572100001 | Scopus-ID: | 2-s2.0-85144740894 | PMID: | 36553727 | PMCID: | PMC9777778 | URI: | https://www.cris.uns.ac.rs/record.jsf?recordId=131082&source=eNauka&language=en http://oa.fins.uns.ac.rs/handle/123456789/196 https://enauka.gov.rs/handle/123456789/766146 |
Metadata source: | (Preuzeto iz ORCID-a) Hadnađev, Miroslav | M-category: | 21M21 |
Items in eNauka are protected by copyright, with all rights reserved, unless otherwise indicated.