Comparison of bacterial communities in gliadin-degraded sourdough (Khamir) sample and non-degraded sample
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Title
Comparison of bacterial communities in gliadin-degraded sourdough (Khamir) sample and non-degraded sample
Authors
Keywords
Bacterial community, Sourdough, Gliadin, Metagenomics
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-09-10
DOI
10.1007/s13197-019-04030-y
References
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