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Journal: Foods, 2019
Volume: 8
Number: 218
Article:
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour
Authors:
by
Manuel Venturi, Viola Galli, Niccolò Pini, Simona Guerrini and Lisa Granchi
Link:
https://www.mdpi.com/2304-8158/8/6/218
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