The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity

Published 2019 View Full Article

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Title
The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity
Authors
Keywords
Fermentation, Triticum dicoccum, H NMR, Metabolomics, Metabolites, Phenolic composition, Amino acids, Antioxidant activity
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 125510
Publisher
Elsevier BV
Online
2019-09-10
DOI
10.1016/j.foodchem.2019.125510

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