Sourdough yeast-bacteria interactions results in reduced immunogenicity by increasing depolymerization and hydrolysis of gluten - Concepedia

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Sourdough yeast-bacteria interactions results in reduced immunogenicity by increasing depolymerization and hydrolysis of gluten

15

Citations

38

References

2023

Year

Wenhui Fu, Xin Jia, Chenglong Liu, Xiao Meng, Ke Zhang, Sha Tao, Wentong Xue

Innovative Food Science & Emerging Technologies

Food FermentationImmunologyBiotechnologyYeastFood MicrobiologyYeast-bacteria Interactions ResultsMicrobiologyReduced ImmunogenicityHost-microbe InteractionMedicine

References

	Year	Citations

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