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pro vyhledávání: '"Agnieszka Welman-Styk"'
Autor:
Magdalena Michalak-Tomczyk, Anna Rymuszka, Wirginia Kukula-Koch, Dominik Szwajgier, Ewa Baranowska-Wójcik, Jacek Jachuła, Agnieszka Welman-Styk, Kinga Kędzierska
Publikováno v:
Molecules, Vol 29, Iss 8, p 1727 (2024)
Fermentation is used not only to preserve food but also to enhance its beneficial effects on human health and achieve functional foods. This study aimed to investigate how different treatments (spontaneous fermentation or fermentation with the use of
Externí odkaz:
https://doaj.org/article/4e93af0e5d794faeaedc89daf2099003