Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

Öffnen

Bartkiene_Jakobsone_uc_Food_Control_vol.30(2014).pdf (258.5Kb)

Autor

Bartkiene, Elena

Jakobsone, Ida

Juodeikiene, Grazina

Vidmantiene, Daiva

Pugajeva, Iveta

Bartkevics, Vadims

Datum

2013

Metadata

Zur Langanzeige

URI

http://www.sciencedirect.com/science/article/pii/S0956713512004033
https://dspace.lu.lv/dspace/handle/7/31142

DOI

10.1016/j.foodcont.2012.07.012

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• Raksti (MDZF) / Articles [49]
• Medicīna / Basic medicine, Clinical medicine. Health sciences [21]