In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria

by Henryk Zieliński, Wiesław Wiczkowski, Joanna Honke, Mariusz Konrad Piskuła
Published 2021-04-01

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

by Henryk Zieliński, Joanna Honke, Joanna Topolska, Natalia Bączek, Mariusz Konrad Piskuła, Wiesław Wiczkowski, Małgorzata Wronkowska
Published 2020-06-01