Biscuits from fermented roasted buckwheat flour – phenolics profile and bioaccessible angiotensyn converting enzyme inhibitory activity.
Authors: Wronkowska, M., Honke, J., Zieliński, H., Wiczkowski, W.
Published in: Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY
Publication type: article
Subject areas: Agricultural and Biological Sciences
SJR best quartile: Q2