Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols
Author:
Funder
Ministero dello Sviluppo Economico
Publisher
Elsevier BV
Reference55 articles.
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4. Non-conventional yeast strains increase the aroma complexity of bread;Aslankoohi;PLoS One,2016
5. Recent research advances of lactic acid bacteria in sourdough: origin, diversity, and function;Suo;Curr. Opin. Food Sci.,2021
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