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Reale, A., Mannina, L., Tremonte, P., Sobolev, A.P., Succi, M., Sorrentino, E. and Coppola, R. (2004) Phytic acid degradation by lactic acid bacteria and yeasts during the whole-meal dough fermentation. Journal of Agricultural and Food Chemistry, 52, 6300-6305. doi:10.1021/jf049551p

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