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Isolation and identification of lactic acid bacteria with phytase activity from sourdough
Wholemeal bread is strongly recommended due to its nutritional value. However, whole‐grain foods contain a high level of phytic acid, an antinutritional factor that decreases the mineral bioavailability. The objective of this study was isolation and identification of lactic acid bacteria with phytas...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6848837/ https://ncbi.nlm.nih.gov/pubmed/31763019 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1229 |
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