TY  - RPRT
TI  - Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
AU  - Fanny Leenhardt
AU  - Marie-Anne Levrat-Verny
AU  - Elisabeth Chanliaud
AU  - Christian Rémésy
PY  - 2005
DO  - 10.1021/jf049193q
UR  - https://pubmed.ncbi.nlm.nih.gov/15631515/
ID  - 15631515
ER  -