Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during <i>Lactiplantibacillus plantarum</i> ITM21B Fermentation in Liquid Sourdough.

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作者： Mariaelena,Di Biase ^[1] ; Yvan,Le Marc ^[2] ; Anna Rita,Bavaro ^[1] ; Stella Lisa,Lonigro ^[1] ; Michela,Verni ^[3] ; Florence,Postollec ^[2] ; Francesca,Valerio ^[1]

作者单位： Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy. ^[1] ADRIA Food Technology Institute, UMT ACTIA 19.03 ALTER'iX, ZA Creac'h Gwen, F-29196 Quimper, France. ^[2] Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy. ^[3]

关键词 fermented flour growth models in silico simulations organic acid modeling protein profile

DOI 10.3390/foods11233942

PMID 36496750

发布时间 2022-12-21

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Foods (Basel, Switzerland)

2022年11卷23期

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Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during <i>Lactiplantibacillus plantarum</i> ITM21B Fermentation in Liquid Sourdough.

Foods (Basel, Switzerland)

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Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during <i>Lactiplantibacillus plantarum</i> ITM21B Fermentation in Liquid Sourdough.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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