Biotechnological processes as means to increase the accessibility and antioxidant activity of phenolic compounds from bread wheat and spelt grains

URN:NBN:SI:doc-8KT8Z4SY2024Mencin, Marjetadocuments/doc/8/URN_NBN_SI_doc-8KT8Z4SY_001.pdfdocuments/doc/8/URN_NBN_SI_doc-8KT8Z4SY_001.txt12 str.1202article10.14720/aas.2024.120.2.170191854-1941203174147212365315URN:NBN:SI:doc-8KT8Z4SYengZaložba Univerze v LjubljaniActa agriculturae SlovenicaBYantioksidantiencimikemija okoljažitaBiotechnological processes as means to increase the accessibility and antioxidant activity of phenolic compounds from bread wheat and spelt grains