Biotechnological Production of Vitamin B2-Enriched Bread and Pasta-Reference-Cited by-同舟云学术

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Biotechnological Production of Vitamin B2-Enriched Bread and Pasta

Published:2011-06-28 Issue:14 Volume:59 Page:8013-8020
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Capozzi Vittorio¹,Menga Valeria²,Digesù Anna Maria²,De Vita Pasquale²,van Sinderen Douwe³,Cattivelli Luigi⁴,Fares Clara²,Spano Giuseppe¹

Affiliation:

1. Department of Food Science, Foggia University, via Napoli 25, 71100 Foggia, Italy

2. CRA Cereal Research Centre, S.S.16 Km 675, 71100 Foggia, Italy

3. Department of Microbiology and Alimentary Pharmabiotic Centre, University College Cork, Western Road, Cork, Ireland

4. CRA Genomics Research Centre, Via S. Protaso 302, 2901 Fiorenzuola d’Arda (PC), Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201519h

Reference36 articles.

1. The Chemical and Biological Versatility of Riboflavin

2. Bacterial vitamin B2, B11 and B12 overproduction: An overview

3. Riboflavin Production in Lactococcus lactis : Potential for In Situ Production of Vitamin-Enriched Foods

4. Intestinal flora and endogenous vitamin synthesis

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