Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicat...

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Detalles Bibliográficos
Autores principales: Pejcz, Ewa, Lachowicz-Wiśniewska, Sabina, Nowicka, Paulina, Wojciechowicz-Budzisz, Agata, Spychaj, Radosław, Gil, Zygmunt
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306408/
https://www.ncbi.nlm.nih.gov/pubmed/34299468
http://dx.doi.org/10.3390/molecules26144193

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306408/
https://www.ncbi.nlm.nih.gov/pubmed/34299468
http://dx.doi.org/10.3390/molecules26144193

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