The Impact of Fermentation on the Antioxidant Activity of Food Products

AuthID
 P-016-YAW
11
Author(s)
Saritas, S
·
Portocarrero, ACM
·
López, JMM
·
Lombardo, M
·
Koch, W
·
El-Seedi, HR
·
Alves, JLD
·
Esatbeyoglu, T
·
Karav, S
·
Witkowska, AM
Tipo de Documento
Review
Year published
2024
Publicado
in MOLECULES, ISSN: 1420-3049
Volume: 29, Número: 16, Páginas: 3941 (29)
Indexing
Wos®
Scopus®
Crossref®1
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 39203019
SCOPUS: 2-s2.0-85202646239
Wos: WOS:001305767300001
Source Identifiers
ISSN: 1420-3049
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