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Bibliographic Details
Main Author: Nabila Benhamada
Format: Artículo científico
Language:en
Published: Universidade Estadual de Maringá 2021
Subjects:
Biología
flavonoids
Triticum durum
phenolic contents
natural fermentation
antioxidant activity
Online Access:https://www.redalyc.org/articulo.oa?id=187168668042
https://www.redalyc.org/journal/1871/187168668042/
https://www.redalyc.org/journal/1871/187168668042/html/
https://www.redalyc.org/journal/1871/187168668042/187168668042.epub
https://www.redalyc.org/journal/1871/187168668042/movil
https://doi.org/10.4025/actascibiolsci.v43i1.57080
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Internet

https://www.redalyc.org/articulo.oa?id=187168668042
https://www.redalyc.org/journal/1871/187168668042/
https://www.redalyc.org/journal/1871/187168668042/html/
https://www.redalyc.org/journal/1871/187168668042/187168668042.epub
https://www.redalyc.org/journal/1871/187168668042/movil
https://doi.org/10.4025/actascibiolsci.v43i1.57080

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