The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation

A Reale, U Konietzny, R Coppola, E Sorrentino, Romy Greiner

    Research output: Contribution to journalArticle

    Original languageEnglish
    Pages (from-to)2993-2997
    Number of pages5
    JournalJournal of Agricultural and Food Chemistry
    Volume55
    Issue number8
    Publication statusPublished - 2007

    Cite this

    Reale, A., Konietzny, U., Coppola, R., Sorrentino, E., & Greiner, R. (2007). The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation. Journal of Agricultural and Food Chemistry, 55(8), 2993-2997.