Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat.

Microorganisms · 2020 · PMC7693696 · PMID 33143014

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highly significantno p-value reported

For correlation analysis, bivariate correlations according to Pearson were used, with a p -level ≤ 0.05 considered as significant and p -values of ≤0.01 as highly significant.

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