Phytate degradation by micro-organisms in synthetic media and pea flour-Reference-Cited by-同舟云学术

Phytate degradation by micro-organisms in synthetic media and pea flour

Published:2002-08 Issue:2 Volume:93 Page:197-204
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Fredrikson M.,Andlid T.,Haikara A.,Sandberg A.-S.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2002.01676.x/fullpdf

Reference20 articles.

1. 1L. Axelsson (1998 ) Lactic acid bacteria: classification and physiology . InLactic Acid Bacteria Microbiology and Functional Aspects, 2nd edn. ed. Salminen, S. and Wright, A.V. p. 57. New York: Marcel Dekker.

2. Identification of polypeptides of the carbon metabolism machinery on the two-dimensional protein map ofSaccharomyces cerevisiae. Location of 23 additional polypeptides

3. Iron Absorption from Bread in Humans: Inhibiting Effects of Cereal Fiber, Phytate and Inositol Phosphates with Different Numbers of Phosphate Groups

4. Phytic acid interactions in food systems

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