Publication | Open Access
Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v
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2019
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Katarzyna Skrzypczak1, Ewa Jabłońska- Ryś1*, Klaudia Gustaw2, Aneta Sławińska1, Adam Waśko2, Wojciech Radzki1, Monika Michalak-Majewska1 and Waldemar Gustaw1Article: 5349 | Pages: 01-12Abstract|Full Text| PDF| XMLDOI: http://dx.doi.org/10.22207/JPAM.13.1.01
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