Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials

出版年份 2016 全文链接

标题

作者

关键词

Selection, Dispersal, Yeast, Lactobacillus sanfranciscensis, High-resolution melting quantitative PCR

出版物

Volume 232, Issue -, Pages 35-42

出版商

Elsevier BV

发表日期

2016-05-24

DOI

10.1016/j.ijfoodmicro.2016.05.025

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