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	1.	Lactic acid fermentation of legume seed sprouts as a method of increasing the content of isoflavones and reducing microbial contamination. [electronic resource] by Budryn, Grażyna Klewicka, Elżbieta Grzelczyk, Joanna Gałązka-Czarnecka, Ilona Mostowski, Radosław Producer: 20190527 In: Food chemistry vol. 285 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Evaluation of estrogenic activity of red clover (Trifolium pratense L.) sprouts cultivated under different conditions by content of isoflavones, calorimetric study and molecular modelling. [electronic resource] by Budryn, Grażyna Gałązka-Czarnecka, Ilona Brzozowska, Ewelina Grzelczyk, Joanna Mostowski, Radosław Żyżelewicz, Dorota Cerón-Carrasco, José P Pérez-Sánchez, Horacio Producer: 20180726 In: Food chemistry vol. 245 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Corrigendum to "Evaluation of estrogenic activity of red clover (Trifolium pratense L.) sprouts cultivated under different conditions by content of isoflavones, calorimetric study and molecular modelling" [Food Chem. 245 (2018) 324-336]. [electronic resource] by Budryn, Grażyna Gałązka-Czarnecka, Ilona Brzozowska, Ewelina Grzelczyk, Joanna Mostowski, Radosław Żyżelewicz, Dorota Cerón-Carrasco, José P Pérez-Sánchez, Horacio Publication details: Food chemistry 07 2018 In: Food chemistry vol. 253 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)