Metabolic Fate of Depsides and Alkaloid Constituents in Aqueous Extracts fromMercurialis perennisL. during Fermentation
Author:
Publisher
Wiley
Subject
Molecular Biology,Molecular Medicine,General Chemistry,Biochemistry,General Medicine,Bioengineering
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/cbdv.201200424/fullpdf
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1. Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?
2. Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations
3. Lactic acid fermentation in the production of foods from vegetables, cereals and legumes
4. Fermentations in World Food Processing
5. Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation
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