The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity
Luisa Pozzo(National Research Council), Laura Pucci(National Research Council), Izaskun García‐Mantrana(Instituto de Agroquímica y Tecnología de Alimentos), María Carmen Collado(Instituto de Agroquímica y Tecnología de Alimentos), Cristina Alcántara(Instituto de Agroquímica y Tecnología de Alimentos), Emilia Bramanti(Institute for the Chemistry of OrganoMetallic Compounds), Vincenzo Longo(National Research Council), Marta Selma‐Royo(Instituto de Agroquímica y Tecnología de Alimentos)
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