The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion
| Autor: | Ozgolet, Muhammed, Yaman, Mustafa, Zeki Durak, Muhammed, Karasu, Salih |
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| Zdroj: | In Food Chemistry 1 March 2022 371 |
| Databáze: | ScienceDirect |
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