Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains

Published 2019 View Full Article

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Title
Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains
Authors
Keywords
Carotenoids, Cereal-fermented food, Lactobacillus, strains, Phenolic acids, Sourdough fermentation
Journal
FOOD CHEMISTRY
Volume 292, Issue -, Pages 211-216
Publisher
Elsevier BV
Online
2019-04-17
DOI
10.1016/j.foodchem.2019.04.061

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