Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads
Simone Luti, Lorenzo Mazzoli, Matteo Ramazzotti, Viola Galli, Manuel Venturi, Giada Marino, Martin Lehmann, Simona Guerrini, Lisa Granchi, Paolo Paoli, Luigia Pazzagli
Topics & Concepts
Food scienceAntioxidantChemistryLeavening agentLactic acidFermentationBiochemistryBacteriaBiologyGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMicrobial Metabolites in Food Biotechnology