MENCIN, Marjeta. Biotechnological processes as means to increase the accessibility and antioxidant activity of phenolic compounds from bread wheat and spelt grains. Acta agriculturae Slovenica, Ljubljana, SI, v. 120, n. 2, p. 1–10, 2024. DOI: 10.14720/aas.2024.120.2.17019. Disponível em: https://journals.uni-lj.si/aas/article/view/17019.. Acesso em: 4 oct. 2024.