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 journal › Article › peer-review

Original language	English
Pages (from-to)	2993-2997
Number of pages	5
Journal	Journal of Agricultural and Food Chemistry
Volume	55
Issue number	8
Publication status	Published - 2007

Cite this

@article{ace7a8dabfeb470bb097fc38cab5e64a,

title = "The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation",

author = "A Reale and U Konietzny and R Coppola and E Sorrentino and Romy Greiner",

year = "2007",

language = "English",

volume = "55",

pages = "2993--2997",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "Unknown",

number = "8",

}

TY - JOUR

T1 - The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation

AU - Reale, A

AU - Konietzny, U

AU - Coppola, R

AU - Sorrentino, E

AU - Greiner, Romy

PY - 2007

Y1 - 2007

M3 - Article

VL - 55

SP - 2993

EP - 2997

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 8

ER -