Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study. (Q45082478)

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scientific article published in October 2004
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Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.
scientific article published in October 2004

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    title
    Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study (English)
    1 reference
    stated in
    Europe PubMed Central
    PubMed publication ID
    15453704
    reference URL
    https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:15453704%20AND%20SRC:MED&resulttype=core&format=json
    retrieved
    3 January 2020
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