Persistence and f3-glucan formation of beer -spoiling lactic acid bacteria in wheat and rye sourdoughs

FOOD MICROBIOLOGY

卷 91, 期 -, 页码 -

ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD

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Biotechnology & Applied Microbiology Food Science & Technology Microbiology

1. German Ministry for Economic Affairs and Energy (BMWi) via the German Federation of Industrial Research Associations (AiF)
2. Research Association of the German Food Industry (FEI) [AiF 20462 BG]