Article ID Journal Published Year Pages File Type
10539272 Food Chemistry 2011 8 Pages PDF
Abstract
► The antifungal activity of sourdough fermented wheat germ was investigated. ► Antifungal activity was characterised by in vitro assays. ► Antifungal compounds (organic acids and peptides) were identified. ► Breads containing sourdough fermented wheat germ were tested during 28 days storage.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making
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