Provider: Japan Science and Technology Agency Database: J-STAGE Content:text/plain; charset="utf-8" TY - JOUR TI - Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread TI - AU - BANU,Iuliana AU - VASILEAN,Ina AU - APRODU,Iuliana JO - Food Science and Technology Research VL - 16 IS - 6 SP - 571 EP - 576 PY - 2010 DO - 10.3136/fstr.16.571 ER -