Małgorzata, W., Joanna, H., & Mariusz Konrad, P. (2015). Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats. Italian Journal of Food Science, 27(4), 424-431. https://doi.org/10.14674/1120-1770/ijfs.v373