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Fermentation of acorn dough by lactobacilli strains: Phytic acid degradation and antioxidant activity

Hashemi, Seyed Mohammad Bagher; Gholamhosseinpour, Aliakbar; Khaneghah, Amin Mousavi

期刊名称LWT
作者Hashemi, Seyed Mohammad Bagher; Gholamhosseinpour, Aliakbar; Khaneghah, Amin Mousavi
印刷ISSN0023-6438
文件大小1221.92KB
发表时间2018-10
DOI10.1016/j.lwt.2018.10.054