Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations
- 30 September 2007
- journal article
- Published by Elsevier BV in Food Microbiology
- Vol. 24 (6), 592-600
- https://doi.org/10.1016/j.fm.2007.01.002
Abstract
No abstract availableKeywords
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