Purification and Characterization of Novel Antifungal Compounds from the Sourdough <i>Lactobacillus plantarum</i> Strain 21BPaola Lavermicocca, Marco Gobbetti, Francesca Valerio et al.|Applied and Environmental Microbiology|2000Cited by 623
Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal IntoleranceRaffaella Di Cagno, Marco Gobbetti, Massimo De Vincenzi et al.|Applied and Environmental Microbiology|2002Cited by 304