Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough

In general, sourdough fermentation leads to an improvement in the technological, nutritional, and sensory properties of bakery products. The use of non-conventional flours with a specific autochthonous microbiota may lead to the formation of secondary metabolites, which may even have undesirable phy...

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Detalles Bibliográficos
Autores principales: Polak, Tomaž, Mejaš, Rok, Jamnik, Polona, Kralj Cigić, Irena, Poklar Ulrih, Nataša, Cigić, Blaž
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618307/
https://www.ncbi.nlm.nih.gov/pubmed/34829121
http://dx.doi.org/10.3390/foods10112840

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618307/
https://www.ncbi.nlm.nih.gov/pubmed/34829121
http://dx.doi.org/10.3390/foods10112840

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