Published in
Wiley, Journal of Food Biochemistry, 4(41), p. e12386, 2017
DOI: 10.1111/jfbc.12386
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Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour
Journal article published in 2017 by
Urszula Gawlik-Dziki 
,
Dariusz Dziki,
Wioletta Pietrzak,
Renata Nowak
,
Dariusz Dziki,
Wioletta Pietrzak,
Renata Nowak
This paper was not found in any repository, but could be made available legally by the author.
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