Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours.
Authors: Henryk Zieliński, Dorota Szawara-Nowak, Małgorzata Wronkowska
Published in: LWT - Food Science and Technology
Publication type: article
Subject areas: Agricultural and Biological Sciences
SJR best quartile: Q1