Enzymatic treatments of raw, germinated and fermented spelt (Triticum spelta L.) seeds improve the accessibility and antioxidant activity of their phenolics-Reference-Cited by-同舟云学术

Enzymatic treatments of raw, germinated and fermented spelt (Triticum spelta L.) seeds improve the accessibility and antioxidant activity of their phenolics

Published:2022-11 Issue: Volume:169 Page:114046
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Mencin Marjeta,Jamnik Polona,Mikulič Petkovšek Maja,Veberič Robert,Terpinc Petra

Funder

Javna Agencija za Raziskovalno Dejavnost RS

Publisher

Elsevier BV

Subject

Food Science

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