[1]
A. O. Ogaji, S. D. Esi, and D. O. Coulthard, “Sourdough Bioactives from Fermentation to Human Physiology: Biosynthesis, Bioavailability, Mechanisms and Clinical Evidence”, FJS, vol. 10, no. 23, pp. 162–179, Nov. 2026, doi: 10.33003/fjs-2026-1023-6519.