The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing

Published 2019 View Full Article

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Title
The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 307, Issue -, Pages 125529
Publisher
Elsevier BV
Online
2019-10-01
DOI
10.1016/j.foodchem.2019.125529

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