The Impact of Fermentation on the Antioxidant Activity of Food Products

  1. Sarıtaş, S.
  2. Portocarrero, A.C.M.
  3. Miranda López, J.M.
  4. Lombardo, M.
  5. Koch, W.
  6. Raposo, A.
  7. El-Seedi, H.R.
  8. de Brito Alves, J.L.
  9. Esatbeyoglu, T.
  10. Karav, S.
  11. Witkowska, A.M.
Zeitschrift:
Molecules

ISSN: 1420-3049

Datum der Publikation: 2024

Ausgabe: 29

Nummer: 16

Art: Rezension

DOI: 10.3390/MOLECULES29163941 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus