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pro vyhledávání: '"Alexandra Nemec"'
Autor:
Vera Fraberger, Clemens Grünwald-Gruber, Stefano D'Amico, Konrad J. Domig, Alexandra Nemec, Rupert Hochegger, Lisa Call, Martin Ladurner
Publikováno v:
Microorganisms
Volume 8
Issue 11
Volume 8
Issue 11
Sourdough processing contributes to better digestible wheat-based bakery products, especially due to the proteolytic activity of lactic acid bacteria (LAB). Therefore, sourdough-related LAB were screened for their capacity to degrade immunogenic prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1de6cd21846da5aa64b6bbf67c836008
https://doi.org/10.3390/microorganisms8111689
https://doi.org/10.3390/microorganisms8111689
