Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread.
Cera S, Tuccillo F, Knaapila A, Sim F, Manngård J, Niklander K, Verni M, Rizzello CG, Katina K, Coda R.
Cera S, et al.
Curr Res Food Sci. 2024 Feb 12;8:100697. doi: 10.1016/j.crfs.2024.100697. eCollection 2024.
Curr Res Food Sci. 2024.
PMID: 38487179
Free PMC article.