Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads-Reference-Cited by-同舟云学术

Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads

Published:2020-08 Issue: Volume:322 Page:126710
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Luti Simone,Mazzoli Lorenzo,Ramazzotti Matteo,Galli Viola,Venturi Manuel^ORCID,Marino Giada,Lehmann Martin,Guerrini Simona,Granchi Lisa,Paoli Paolo^ORCID,Pazzagli Luigia

Funder

Ministry of Education, University and Research

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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