Article Versions Notes

Pejcz E, Lachowicz-Wiśniewska S, Nowicka P, Wojciechowicz-Budzisz A, Spychaj R, Gil Z. Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough. Molecules. 2021; 26(14):4193. https://doi.org/10.3390/molecules26144193

Pejcz, Ewa, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Radosław Spychaj, and Zygmunt Gil. 2021. "Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough" Molecules 26, no. 14: 4193. https://doi.org/10.3390/molecules26144193

Pejcz, E., Lachowicz-Wiśniewska, S., Nowicka, P., Wojciechowicz-Budzisz, A., Spychaj, R., & Gil, Z. (2021). Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough. Molecules, 26(14), 4193. https://doi.org/10.3390/molecules26144193