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Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs

Traditional fermented foods are obtained by a complex consortium of autochthonous microorganisms producing a wide variety of bioactive compounds, thus representing a reservoir of strains with new functional properties. Here, doughs obtained using five different wholegrain flours were singly fermente...

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Detalles Bibliográficos
Autores principales:	Palla, Michela, Conte, Giuseppe, Grassi, Arianna, Esin, Semih, Serra, Andrea, Mele, Marcello, Giovannetti, Manuela, Agnolucci, Monica
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466363/ https://www.ncbi.nlm.nih.gov/pubmed/34574197 http://dx.doi.org/10.3390/foods10092087

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