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Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
| Naziv: | Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread | Autori: | Tamara Dapčević-Hadnađev   ; Alena Stupar ; Dušan Stevanović ; Dubravka Škrobot ; Nikola Maravić ; Jelena Tomić ; Miroslav Hadnađev |
Godina: | 2022 | Publikacija: | Foods | ISSN: | 2304-8158 Foods Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | 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 |
Izvor metapodataka: | (Preuzeto iz ORCID-a) Hadnađev, Miroslav | M-kategorija: | 21M21 - Vodeći međunarodni časopis kategorije M21 |
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