Concepedia

Publication | Open Access

Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains

DOIFull Paper Access

94

Citations

38

References

2019

Year

Fabiana Antognoni, Roberto Mandrioli, Giulia Potente, Danielle Laure Taneyo Saa, Andrea Gianotti
Food Chemistry

References

YearCitations

Page 1