Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads
Publication date: Available online 3 April 2020Source: Food ChemistryAuthor(s): Simone Luti, Lorenzo Mazzoli, Matteo Ramazzotti, Viola Galli, Manuel Venturi, Giada Marino, Martin Lehmann, Simona Guerrini, Lisa Granchi, Paolo Paoli, Luigia Pazzagli
Source: Food Chemistry - Category: Food Science Source Type: research