Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ

被引：0
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作者：
Carlo Giuseppe Rizzello
Thomas Mueller
Rossana Coda
Franziska Reipsch
Luana Nionelli
José Antonio Curiel
Marco Gobbetti
机构：
[1] della Pianta e degli Alimenti,Dipartimento di Scienze del Suolo
[2] University of Bari,Department of Internal Medicine IV
[3] Oncology/Hematology,undefined
[4] Martin-Luther-University Halle-Wittenberg,undefined
来源：
Microbial Cell Factories | / 12卷
关键词：
Wheat germ; Lactic acid bacteria; Cancer; Quinones; β-glucosidase activity;
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