Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi.
Authors: Zieliński H., Honke J., Bączek N., Majkowska A., Wronkowska M.
Published in: LWT – Food Science and Technology
Publication type: article
Subject areas: Agricultural and Biological Sciences
SJR best quartile: Q1