Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds

Gabriele Rocchetti, Luigi Lucini, Annalisa Rebecchi, Francesco Miragoli, Carla Zacconi

Risultato della ricerca: Contributo in rivistaArticolo in rivista

14 Citazioni (Scopus)

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Medicine & Life Sciences

Agriculture & Biology