Cipollone, M. A., Abraham, A. G., Fontana, A., & Tironi, V. A. (2024). Autochthonous fermentation as a means to improve the bioaccessibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour. Web
Citación estilo ChicagoCipollone, María Agustina, Analía Graciela Abraham, Ariel Fontana, and Valeria Anahí Tironi. Autochthonous Fermentation As a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour. 2024.
Cita MLACipollone, María Agustina, Analía Graciela Abraham, Ariel Fontana, and Valeria Anahí Tironi. Autochthonous Fermentation As a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour. 2024.