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J.IJFOODMICRO.2009.07.006
J.IJFOODMICRO.2009.07.006
http://dx.doi.org/10.1016/J.IJFOODMICRO.2009.07.006
Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
P356
Q33489937-B956C4C6-93C3-4188-95AF-D6E9A17ECFC3
P356
J.IJFOODMICRO.2009.07.006
http://dx.doi.org/10.1016/J.IJFOODMICRO.2009.07.006