A molecular understanding of the potent health of wholemeal sourdough bread derived from different lactic acid bacterial fermentation

Journal of Cereal Science 2026

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Authors: Chin‐Cheng Chen, Anqi Wang, Haotian Wu, Ming Ning, Peng Yu, Ning Li, Chris Blanchard, Zhongkai Zhou, Weining Huang

DOI: 10.1016/j.jcs.2026.104364

Cited by: 1

References: 28

Fields of Study & Subjects

Food composition and properties Gut microbiota and health Polysaccharides Composition and Applications

References 28