| 标题 |
Moderate Decrease of pH by Sourdough Fermentation Is Sufficient To Reduce Phytate Content of Whole Wheat Flour through Endogenous Phytase Activity |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:Fanny Leenhardt; Marie-Anne Levrat-Verny; Elisabeth Chanliaud; Christian Rémésy 出版日期:2005-01-05 |
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(2025-6-4)