Research article
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains / Galli, Viola; Venturi, Manuel; Guerrini, Simona; Blandino, Massimo; Luti, Simone; Pazzagli, Luigia; Granchi, Lisa. - In: FOODS. - ISSN 2304-8158. - ELETTRONICO. - 9:(2020), pp. 1-14. [10.3390/foods9050640]
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains
Galli, Viola;Venturi, Manuel
;Blandino, Massimo;Luti, Simone;Pazzagli, Luigia;Granchi, Lisa
2020
Abstract
Research article
File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
