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    The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity

    The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity by Luisa Pozzo, Cristina Alcántara, Marta Selma-Royo, Izaskun Garcia-Mantrana, Emilia Bramanti, Vincenzo Longo, Maria Carmen Collado, Laura Pucci

    Published 2022-04-01
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