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Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
ATI hydrolysis capacity (%) of sourdough-related lactic acid bacteria measured by RP-HPLC and competitive ELISA (n = 6) after 72 h of incubation at 30 °C; small letters indicate homogenous subgroups based on ANOVA (p ≤ 0.05) and post-hoc test according to Scheffe.