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2020 | 2 |
2021 | 1 |
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Page 1
Degradation of Wheat Germ Agglutinin during Sourdough Fermentation.
Foods. 2021 Feb 5;10(2):340. doi: 10.3390/foods10020340.
Foods. 2021.
PMID: 33562539
Free PMC article.
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity.
Huang X, Schuppan D, Rojas Tovar LE, Zevallos VF, Loponen J, Gänzle M.
Huang X, et al. Among authors: rojas tovar le.
Foods. 2020 Jul 16;9(7):943. doi: 10.3390/foods9070943.
Foods. 2020.
PMID: 32708800
Free PMC article.
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Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.
Li Z, Siepmann FB, Rojas Tovar LE, Chen X, Gänzle MG.
Li Z, et al. Among authors: rojas tovar le.
Food Microbiol. 2020 Oct;91:103507. doi: 10.1016/j.fm.2020.103507. Epub 2020 Apr 16.
Food Microbiol. 2020.
PMID: 32539950
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