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

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

DOI Full Paper Access

55

Citations

26

References

2019

Year

Raffaele Colosimo, Morena Gabriele, Mario Cifelli, Vincenzo Longo, Valentina Domenici, Laura Pucci

Food FermentationBiochemistrySourdough FermentationAntioxidant ActivityNmr CharacterizationMicrobiologyPhytochemistryPhytochemical

References

	Year	Citations

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