Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria
ISSN: 2042-650X, 2042-6496
Year of publication: 2021
Volume: 12
Issue: 22
Pages: 11250-11261
Type: Article
ISSN: 2042-650X, 2042-6496
Year of publication: 2021
Volume: 12
Issue: 22
Pages: 11250-11261
Type: Article