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Effect of fermentation on total phenolic content and antioxidant activity ofsourdough from Calabria (Italy)
Effect of fermentation on total phenolic content and antioxidant activity ofsourdough from Calabria (Italy)
2016
Rossana Sidari
Alessandra Martorana
Am Giuffrè
Clotilde Zappia
Marco Capocasale
Marco Poiana
Andrea Caridi
Keywords:
Antioxidant
Food science
Fermentation
Chemistry
Lactic acid
Correction
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