The impact of solid-state fermentation on bee pollen phenolic compounds and radical scavenging capacity
Crossref DOI link: https://doi.org/10.1007/s11696-018-0417-7
Published Online: 2018-02-08
Published Print: 2018-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kaškonienė, Vilma http://orcid.org/0000-0002-1939-9408
Katilevičiūtė, Agnė
Kaškonas, Paulius
Maruška, Audrius
Text and Data Mining valid from 2018-02-08
Article History
Received: 4 January 2018
Accepted: 6 February 2018
First Online: 8 February 2018