STAROWICZ M, ZIELIŃSKI H. CHANGES IN THE ANTIOXIDANT CAPACITY AND POLYPHENOLS CONTENT OF RYE- BUCKWHEAT CAKES FORTIFIED WITH SPICES DURING THEIR LONG-TERM STORAGE: english. Ital. J. Food Sci. [Internet]. 2018 Oct. 17 [cited 2026 Apr. 23];31(2). Available from: https://www.itjfs.com/index.php/ijfs/article/view/1343