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bibliographicCitation Rocchetti G, Miragoli F, Zacconi C, Lucini L, Rebecchi A. Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds. Food Res Int. 2019 May;119():886–94. doi: 10.1016/j.foodres.2018.10.073. PMID: 30884729.
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date 201905
identifier https://doi.org/10.1016/j.foodres.2018.10.073
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title Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds
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