title: Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.
authors.affiliation: DISTAAM, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy.
authors.forename: Anna
authors.initials: A
authors.lastname: Reale
authors.forename: Luisa
authors.initials: L
authors.lastname: Mannina
authors.forename: Patrizio
authors.initials: P
authors.lastname: Tremonte
authors.forename: Anatoli P
authors.initials: AP
authors.lastname: Sobolev
authors.forename: Mariantonietta
authors.initials: M
authors.lastname: Succi
authors.forename: Elena
authors.initials: E
authors.lastname: Sorrentino
authors.forename: Raffaele
authors.initials: R
authors.lastname: Coppola
mesh_terms: D010832:6-Phytase / Q000378:metabolism*; D001939:Bread / Q000382:microbiology; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007778:Lactobacillus / Q000201:enzymology*; D009682:Magnetic Resonance Spectroscopy; D010833:Phytic Acid / Q000378:metabolism*; D019105:Random Amplified Polymorphic DNA Technique; D012441:Saccharomyces cerevisiae / Q000201:enzymology*
chemical_list: D010833:Phytic Acid; D010832:6-Phytase