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Selected Publication:

Fraberger, V; Ladurner, M; Nemec, A; Grunwald-Gruber, C; Call, LM; Hochegger, R; Domig, KJ; D"Amico, S; .
(2020): Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat.
Microorganisms. 2020; 8(11): FullText FullText_BOKU

Authors BOKU Wien:: Call Lisa-Maria; D'Amico Vera; Domig Konrad; Grünwald-Gruber Clemens; Ladurner Martin
Find related publications in this database (Keywords): sourdough; lactic acid bacteria; gluten; α; -amylase-trypsin inhibitors; wheat sensitivity