Article Versions Notes

Zieliński H, Honke J, Topolska J, Bączek N, Piskuła MK, Wiczkowski W, Wronkowska M. ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat. Foods. 2020; 9(7):847. https://doi.org/10.3390/foods9070847

Zieliński, Henryk, Joanna Honke, Joanna Topolska, Natalia Bączek, Mariusz Konrad Piskuła, Wiesław Wiczkowski, and Małgorzata Wronkowska. 2020. "ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat" Foods 9, no. 7: 847. https://doi.org/10.3390/foods9070847

Zieliński, H., Honke, J., Topolska, J., Bączek, N., Piskuła, M. K., Wiczkowski, W., & Wronkowska, M. (2020). ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat. Foods, 9(7), 847. https://doi.org/10.3390/foods9070847