Małgorzata, Wronkowska, Honke Joanna, and Piskuła Mariusz Konrad. “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, no. 4 (December 16, 2015): 424–431. Accessed May 31, 2026. https://mail.itjfs.com/index.php/ijfs/article/view/373.