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The Importance of Lactic Acid Bacteria for Phytate Degradation during Cereal Dough Fermentation

✍ Scribed by Reale, Anna; Konietzny, Ursula; Coppola, Raffaele; Sorrentino, Elena; Greiner, Ralf

Book ID: 127118368
Publisher: American Chemical Society
Year: 2007
Tongue: English
Weight: 44 KB
Volume: 55
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf063507n

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