ÇAĞINDI, Özlem; KÖSE, E.; İNCE, C. In Vitro Bioaccessibility and Health Effects of Bioactive Compounds in Bread Produced by Sourdough Fermentation. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 9, n. 9, p. 1686–1694, 2021. DOI: 10.24925/turjaf.v9i9.1686-1694.3806. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/3806. Acesso em: 27 nov. 2024.