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Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria.
Wronkowska, Malgorzata; Szawara-Nowak, Dorota; Piskula, Mariusz Konrad; Zielinski, Henryk.
Afiliação
  • Wronkowska M; Department of Chemistry and Biodynamic of Food, Division of Food Sciences, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10-748 Olsztyn, Poland.
  • Szawara-Nowak D; Department of Chemistry and Biodynamic of Food, Division of Food Sciences, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10-748 Olsztyn, Poland.
  • Piskula MK; Department of Chemistry and Biodynamic of Food, Division of Food Sciences, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10-748 Olsztyn, Poland.
  • Zielinski H; Department of Chemistry and Biodynamic of Food, Division of Food Sciences, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10-748 Olsztyn, Poland.
Microorganisms ; 11(4)2023 Mar 29.
Article em En | MEDLINE | ID: mdl-37110307
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article