Biochemical properties, extracellular phytase activity, and proteolytic activity of lactic acid bacteria isolated from rye sourdough
Fields of Study & Subjects
Phytase and its Applications
Food composition and properties
Probiotics and Fermented Foods
Publication details
- Journal / source
- Acta Scientiarum Polonorum Technologia Alimentaria
- Publisher
- Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)
- Volume
- 25
- Issue
- 1
- Pages
- 5–18
- Publication date
- 30 March 2026