Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas
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Title
Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas
Authors
Keywords
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Journal
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Volume 78, Issue 15, Pages 5328-5340
Publisher
American Society for Microbiology
Online
2012-05-26
DOI
10.1128/aem.00572-12
References
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