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Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations

✍ Scribed by Aldo Corsetti; Luca Settanni; Sara Valmorri; Mario Mastrangelo; Giovanna Suzzi

Book ID: 113625190
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 201 KB
Volume: 24
Category: Article
ISSN: 0740-0020
DOI: 10.1016/j.fm.2007.01.002

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