The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced
- 1 January 1996
- journal article
- other
- Published by Elsevier BV in LWT
- Vol. 29 (1-2), 63-70
- https://doi.org/10.1006/fstl.1996.0009