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Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

Venturi, Manuel; Galli, Viola; Pini, Niccolò; Guerrini, Simona; Granchi, Lisa

期刊名称Foods
作者Venturi, Manuel; Galli, Viola; Pini, Niccolò; Guerrini, Simona; Granchi, Lisa
卷第8卷
期第6期
电子ISSN2304-8158
文件大小1224.48KB
发表时间2019-06-18
DOI10.3390/foods8060218

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