Effects of Lactic Acid Bacteria on Reducing the Formation of Biogenic Amines and Improving the Formation of Antioxidant Compounds in Traditional African Sourdough Flatbread Fermentation
This study investigated the safety and functionality of traditional African sourdough flatbread (kisra), based on the content of biogenic amines (BAs) and antioxidant compounds and their improvement using lactic acid bacteria (LAB) species. The primary BAs detected in naturally fermented kisra were...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2024-07-01
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| Col·lecció: | Antioxidants |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2076-3921/13/7/844 |
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