Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

Carlo G. Rizzello , Ilario Losito, Laura Facchini, Kati Katina, Francesco Palmisano, Marco Gobbetti, Rossana Coda

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
Artikelnummer32452
TidskriftScientific Reports
Volym6
Antal sidor11
ISSN2045-2322
DOI
StatusPublicerad - 31 aug 2016
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

Citera det här

Rizzello , Carlo G. ; Losito, Ilario ; Facchini, Laura ; Katina, Kati ; Palmisano, Francesco ; Gobbetti, Marco ; Coda, Rossana. / Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. I: Scientific Reports. 2016 ; Vol. 6.
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Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. / Rizzello , Carlo G.; Losito, Ilario ; Facchini, Laura ; Katina, Kati ; Palmisano, Francesco ; Gobbetti, Marco ; Coda, Rossana.

I: Scientific Reports, Vol. 6, 32452 , 31.08.2016.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

AU - Rizzello , Carlo G.

AU - Losito, Ilario

AU - Facchini, Laura

AU - Katina, Kati

AU - Palmisano, Francesco

AU - Gobbetti, Marco

AU - Coda, Rossana

PY - 2016/8/31

Y1 - 2016/8/31

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M3 - Article

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JO - Scientific Reports

JF - Scientific Reports

SN - 2045-2322

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