Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria

The literature reports that the consumption of common buckwheat (Fagopyrum esculentum Moench), exactly the polyphenols it contains, is associated with a wide spectrum of health benefits. Therefore, the determination of the bioaccessibility of phenolic acids and flavonoids from buckwheat biscuits for...

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Detalles Bibliográficos
Autores principales: Zieliński, Henryk, Wiczkowski, Wiesław, Topolska, Joanna, Piskuła, Mariusz Konrad, Wronkowska, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572390/
https://www.ncbi.nlm.nih.gov/pubmed/36235165
http://dx.doi.org/10.3390/molecules27196628

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572390/
https://www.ncbi.nlm.nih.gov/pubmed/36235165
http://dx.doi.org/10.3390/molecules27196628

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