Proteolysis in Model Sourdough Fermentations-Reference-Cited by-同舟云学术

Proteolysis in Model Sourdough Fermentations

Published:2006-03-03 Issue:7 Volume:54 Page:2567-2574
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zotta Teresa¹,Piraino Paolo¹,Ricciardi Annamaria¹,McSweeney Paul L. H.¹,Parente Eugenio¹

Affiliation:

1. Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus di Macchia Romana, 85100 Potenza, Italy, and Department of Food Science, Food Technology and Nutrition, University College Cork, Cork, Ireland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf052504s

Reference26 articles.

1. The sourdough microflora: biodiversity and metabolic interactions

2. Inhibitory substances produced by Lactobacilli isolated from sourdoughs—a review

3. Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1

4. Gluten Hydrolysis and Depolymerization during Sourdough Fermentation

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