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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| Hlavní autoři: | , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2021-11-01
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| Edice: | Foods |
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| On-line přístup: | https://www.mdpi.com/2304-8158/10/11/2840 |
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