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. |