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High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans

Fuente: arXiv

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Dettagli Bibliografici
Autori principali:	Weckx, Pasquinel, Alonso, Víctor González, Vaneeckhaute, Ewoud, Duerinkcx, Karel, De Vuyst, Luc, Breynaert, Eric
Natura:	Preprint
Pubblicazione:	2025
Soggetti:	Soft Condensed Matter
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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