Phytate degradation by Bifidobacterium on whole wheat fermentation

Article

Abstract: Whole cereal-based products have a beneficial effect on health, but they also contain high levels of

Palabras claves:

Bifidobacterium, Fermentation, Phytate intermediates, Phytic acid, Whole wheat dough

Autores:

Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.

Fuentes:

scopus