Use of Selected Lactobacilli to Increase Î³-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour.

Venturi, Manuel; Galli, Viola; Pini, Niccolò; Guerrini, Simona; Granchi, Lisa

Venturi, Manuel; Galli, Viola; Pini, Niccolò; Guerrini, Simona; Granchi, Lisa.

Afiliación

Venturi M; FoodMicroTeam s.r.l., Via di Santo Spirito, 14, 50125 Florence, Italy. manuel@foodmicroteam.it.
Galli V; Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine, 18, 50144 Florence, Italy. viola.galli@unifi.it.
Pini N; Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine, 18, 50144 Florence, Italy. niccolo.pini@unifi.it.
Guerrini S; FoodMicroTeam s.r.l., Via di Santo Spirito, 14, 50125 Florence, Italy. simona@foodmicroteam.it.
Granchi L; Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine, 18, 50144 Florence, Italy. lisa.granchi@unifi.it.

Foods ; 8(6)2019 Jun 18.

Article en En | MEDLINE | ID: mdl-31216730

Palabras clave

amaranth flour; bioactive compounds; lactobacilli; sourdough; Î³-aminobutyric acid GABA

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2019 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Suiza

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