Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough

Published 2018 View Full Article

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Title
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 286, Issue -, Pages 55-65
Publisher
Elsevier BV
Online
2018-07-20
DOI
10.1016/j.ijfoodmicro.2018.07.018

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