Phytate Degradation by Lactic Acid Bacteria and Yeasts during the Wholemeal Dough Fermentation: a 31 P NMR Study

✍ Scribed by Reale, Anna; Mannina, Luisa; Tremonte, Patrizio; Sobolev, Anatoli P.; Succi, Mariantonietta; Sorrentino, Elena; Coppola, Raffaele

• Book ID: 120655736
• Publisher: American Chemical Society
• Year: 2004
• Tongue: English
• Weight: 107 KB
• Volume: 52
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf049551p