University of Natural Resources and Life Sciences, Vienna (BOKU) - Research portal

Logo BOKU Resarch Portal

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
Gr├╝nwald-Gruber Clemens
Ladurner Martin

Find related publications in this database (Keywords)
sourdough
lactic acid bacteria
gluten
α
-amylase-trypsin inhibitors
wheat sensitivity


Altmetric:
© BOKU Wien Imprint