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Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours

Rossana Coda1, Carlo Giuseppe Rizzello, Daniela Pinto

  • 1Dipartimento di Biologia e Chimica Agro Forestale ed Ambientale, University of Bari, Bari, Italy,a and Giuliani S.p.A., Milan, Italy.

Applied and Environmental Microbiology
|December 14, 2011
PubMed

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