Fermentation of acorn dough by lactobacilli strains: Phytic acid degradation and antioxidant activity

AuthorsSeyed Mohammad Bagher Hashemia-Aliakbar Gholamhosseinpourb-Amin Mousavi Khaneghah
JournalLWT - Food Science and Technology
Page number144-149
Volume number100
IF3.13
Paper TypeOriginal Research
Published At2018
Journal GradeISI
Journal TypeElectronic
Journal CountryUnited States

Abstract