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Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough.
Pejcz, Ewa; Lachowicz-Wisniewska, Sabina; Nowicka, Paulina; Wojciechowicz-Budzisz, Agata; Spychaj, Radoslaw; Gil, Zygmunt.
Afiliação
  • Pejcz E; Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
  • Lachowicz-Wisniewska S; Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
  • Nowicka P; Department of Fruit, Vegetable and Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
  • Wojciechowicz-Budzisz A; Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
  • Spychaj R; Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
  • Gil Z; Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
Molecules ; 26(14)2021 Jul 10.
Article em En | MEDLINE | ID: mdl-34299468
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polímeros / Triticum / Ácido Láctico / Lactobacillales / Polifenóis / Farinha / Antioxidantes Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Polônia País de publicação: Suíça
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polímeros / Triticum / Ácido Láctico / Lactobacillales / Polifenóis / Farinha / Antioxidantes Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Polônia País de publicação: Suíça