Characterization of lactic acid bacteria isolated from wheat bran sourdough

F. Manini, M.C. Casiraghi (Corresponding Author), K. Poutanen, M. Brasca, D. Erba, C. Plumed-Ferrer

    Research output: Contribution to journalArticleScientificpeer-review

    72 Citations (Scopus)

    Abstract

    U Dept. of Food, Environmental and Nutritional Science, University of Milan, Milan, Italy K University of Eastern Finland, Institute of Public Health and Clinical Nutrition, Kuopio, Finland U Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
    Original languageEnglish
    Pages (from-to)275-283
    JournalLWT - Food Science and Technology
    Volume66
    DOIs
    Publication statusPublished - 2016
    MoE publication typeA1 Journal article-refereed

    Keywords

    • lactic acid bacteria
    • probiotic
    • starter cultures
    • wheat bran sourdough

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