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Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making.
Verni, Michela; Vekka, Anna; Immonen, Mikko; Katina, Kati; Rizzello, Carlo Giuseppe; Coda, Rossana.
Affiliation
  • Verni M; Department of Soil, Plant and Food Science, University of Bari "Aldo Moro", Bari, Italy.
  • Vekka A; Department of Food and Nutrition Sciences, University of Helsinki, Helsinki, Finland.
  • Immonen M; Department of Food and Nutrition Sciences, University of Helsinki, Helsinki, Finland.
  • Katina K; Department of Food and Nutrition Sciences, University of Helsinki, Helsinki, Finland.
  • Rizzello CG; Department of Environmental Biology, "Sapienza" University of Rome, Rome, Italy.
  • Coda R; Department of Food and Nutrition Sciences, University of Helsinki, Helsinki, Finland.
J Appl Microbiol ; 133(1): 76-90, 2022 Jul.
Article in En | MEDLINE | ID: mdl-34687568
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Bread / Lactobacillales Language: En Journal: J Appl Microbiol Journal subject: MICROBIOLOGIA Year: 2022 Document type: Article Affiliation country:
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Bread / Lactobacillales Language: En Journal: J Appl Microbiol Journal subject: MICROBIOLOGIA Year: 2022 Document type: Article Affiliation country: