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2022 | 1 |
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Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria.
Molecules. 2022 Oct 6;27(19):6628. doi: 10.3390/molecules27196628.
Molecules. 2022.
PMID: 36235165
Free PMC article.
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710.
Wronkowska M, Wiczkowski W, Topolska J, Szawara-Nowak D, Piskuła MK, Zieliński H.
Wronkowska M, et al.
Molecules. 2023 Mar 18;28(6):2746. doi: 10.3390/molecules28062746.
Molecules. 2023.
PMID: 36985718
Free PMC article.
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Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria.
Wronkowska M, Szawara-Nowak D, Piskuła MK, Zieliński H.
Wronkowska M, et al.
Microorganisms. 2023 Mar 29;11(4):883. doi: 10.3390/microorganisms11040883.
Microorganisms. 2023.
PMID: 37110307
Free PMC article.
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