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Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours

Gluten-free flours are interesting alternative to wheat flours. They could be by-products of oilseed processing, characterized by high content of bioactive compounds. Therefore the aim of the study was to determine the antioxidant, antimicrobial properties, amino acid and fatty acid profile of flour...

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Detalles Bibliográficos
Autores principales:	Miedzianka, Joanna, Drzymała, Katarzyna, Nemś, Agnieszka, Kita, Agnieszka
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8128867/ https://www.ncbi.nlm.nih.gov/pubmed/34001953 http://dx.doi.org/10.1038/s41598-021-89845-6

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