Effect of sourdough fermentation of wheat flours on quantities and pro-inflammatory bioactivities of amylase/trypsin-inhibitors.
- DOI
- 10.1016/j.foodchem.2026.150662
- Published
- 2026 Aug 7
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150662,
title = {Effect of sourdough fermentation of wheat flours on quantities and pro-inflammatory bioactivities of amylase/trypsin-inhibitors.},
author = {Neerukonda M and Geisslitz S and Jöstl S and Lingenfelder R and Neufang S and Koch S and Begaj K and Bockamp E and Brandt MJ and Scherf KA and Schuppan D},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150662},
url = {https://doi.org/10.1016/j.foodchem.2026.150662}
}RIS
TY - JOUR TI - Effect of sourdough fermentation of wheat flours on quantities and pro-inflammatory bioactivities of amylase/trypsin-inhibitors. AU - Neerukonda M AU - Geisslitz S AU - Jöstl S AU - Lingenfelder R AU - Neufang S AU - Koch S AU - Begaj K AU - Bockamp E AU - Brandt MJ AU - Scherf KA AU - Schuppan D PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150662 UR - https://doi.org/10.1016/j.foodchem.2026.150662 ER -
APA
M, N., S, G., S, J., R, L., S, N., S, K., K, B., E, B., MJ, B., KA, S., & D, S. (2026). Effect of sourdough fermentation of wheat flours on quantities and pro-inflammatory bioactivities of amylase/trypsin-inhibitors.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150662
Source records
- pubmed · retrieved 2026-09-27T12:28:03.784Z