Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity
Authors
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
Language: English
Page range: 205 - 214
Submitted on: Jun 19, 2020
Accepted on: Aug 20, 2020
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2020 Małgorzata Wronkowska, Joanna Honke, Henryk Zieliński, Wiesław Wiczkowski, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.