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Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

✍ Scribed by Stefan Weckx; Roel Van der Meulen; Dominique Maes; Ilse Scheirlinck; Geert Huys; Peter Vandamme; Luc De Vuyst

Book ID: 113625629
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 571 KB
Volume: 27
Category: Article
ISSN: 0740-0020
DOI: 10.1016/j.fm.2010.06.005

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