How fermentation affects the antioxidant properties of cereals and legumes

  1. Verni, M.
  2. Verardo, V.
  3. Rizzello, C.G.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2019

Volume: 8

Issue: 9

Type: Review

DOI: 10.3390/FOODS8090362 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10481/57484
Digibug. Repositorio Institucional de la Universidad de Granada: lock_openOpen access Handle

Sustainable development goals

Data source: Scopus