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Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity


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Małgorzata Wronkowska
Department of Chemistry and Biodynamic of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland
Joanna Honke
Department of Chemistry and Biodynamic of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland
Henryk Zieliński
Department of Chemistry and Biodynamic of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland
Wiesław Wiczkowski
Department of Chemistry and Biodynamic of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland
eISSN:
2344-150X
Idioma:
Inglés
Calendario de la edición:
2 veces al año
Temas de la revista:
Industrial Chemistry, other, Food Science and Technology