Standard

Production and assessment of novel probiotic fermented oat flour enriched with isoflavones. / Duru, Kingsley C.; Kovaleva, Elena G.; Danilova, Irina G. et al.
In: LWT - Food Science and Technology, Vol. 111, 01.08.2019, p. 9-15.

Research output: Contribution to journal › Article › peer-review

Harvard

Duru, KC, Kovaleva, EG, Danilova, IG & Belousova, AV 2019, 'Production and assessment of novel probiotic fermented oat flour enriched with isoflavones', LWT - Food Science and Technology, vol. 111, pp. 9-15. https://doi.org/10.1016/j.lwt.2019.04.102

APA

Duru, K. C., Kovaleva, E. G., Danilova, I. G., & Belousova, A. V. (2019). Production and assessment of novel probiotic fermented oat flour enriched with isoflavones. LWT - Food Science and Technology, 111, 9-15. https://doi.org/10.1016/j.lwt.2019.04.102

Vancouver

Duru KC, Kovaleva EG, Danilova IG, Belousova AV. Production and assessment of novel probiotic fermented oat flour enriched with isoflavones. LWT - Food Science and Technology. 2019 Aug 1;111:9-15. doi: 10.1016/j.lwt.2019.04.102

Author

Duru, Kingsley C. ; Kovaleva, Elena G. ; Danilova, Irina G. et al. / Production and assessment of novel probiotic fermented oat flour enriched with isoflavones. In: LWT - Food Science and Technology. 2019 ; Vol. 111. pp. 9-15.

BibTeX

@article{8d9b8fb579d84a069d260fc1b5e4a63e,
title = "Production and assessment of novel probiotic fermented oat flour enriched with isoflavones",
keywords = "Antioxidant activity, Isoflavones, Oat flour, Probiotics, Sensory properties",
author = "Duru, {Kingsley C.} and Kovaleva, {Elena G.} and Danilova, {Irina G.} and Belousova, {Anna V.}",
year = "2019",
month = aug,
day = "1",
doi = "10.1016/j.lwt.2019.04.102",
language = "English",
volume = "111",
pages = "9--15",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Production and assessment of novel probiotic fermented oat flour enriched with isoflavones

AU - Duru, Kingsley C.

AU - Kovaleva, Elena G.

AU - Danilova, Irina G.

AU - Belousova, Anna V.

PY - 2019/8/1

Y1 - 2019/8/1

KW - Antioxidant activity

KW - Isoflavones

KW - Oat flour

KW - Probiotics

KW - Sensory properties

UR - http://www.scopus.com/inward/record.url?scp=85065409543&partnerID=8YFLogxK

UR - https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=tsmetrics&SrcApp=tsm_test&DestApp=WOS_CPL&DestLinkType=FullRecord&KeyUT=000474325500002

U2 - 10.1016/j.lwt.2019.04.102

DO - 10.1016/j.lwt.2019.04.102

M3 - Article

AN - SCOPUS:85065409543

VL - 111

SP - 9

EP - 15

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

ER -

ID: 9815131