|
|
|
|
|
Katarzyna Najman, Anna Sadowska and Ewelina Hallmann
This study examines the effect of fermentation processes (70 °C temperature; 80% humidity; 45 days) on the content of bioactive compounds (total polyphenols, selected phenolic acids, and flavonoids), antioxidant activity and physicochemical properties of...
ver más
|
|
|
|
|