MAŁGORZATA, Wronkowska; JOANNA, Honke; MARIUSZ KONRAD, Piskuła. 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, Singapore, v. 27, n. 4, p. 424–431, 2015. DOI: 10.14674/1120-1770/ijfs.v373. Disponível em: https://itjfs.com/index.php/ijfs/article/view/373. Acesso em: 14 may. 2025.