Suitability of ancient and modern cereals to produce novel...

Journal of Biotechnology 2010 Vol. 150; Iss. supp-S

Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds

A. Tassoni, M. Baldissarri, M. Ferri, D.I. Serrazanetti, M.E. Guerzoni, A. Gianotti
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Volume:
150
Year:
2010
Language:
english
Pages:
1
DOI:
10.1016/j.jbiotec.2010.08.167
File:
PDF, 63 KB
english, 2010
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