Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation.

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Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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2017年學術文章

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Evaluation of microbial consor ...... neous maize bran fermentation.

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Evaluation of microbial consor ...... neous maize bran fermentation.

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Evaluation of microbial consor ...... neous maize bran fermentation.

@en

Evaluation of microbial consor ...... neous maize bran fermentation.

@nl

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Evaluation of microbial consor ...... neous maize bran fermentation.

@en

Evaluation of microbial consor ...... neous maize bran fermentation.

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P1476

Evaluation of microbial consor ...... aneous maize bran fermentation

@en

P2093

Daniela Erba

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Federica Manini

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Franca Criscuoli

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Giovanni Ricci

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Maria Cristina Casiraghi

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Marilù Decimo

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Mattia Quattrini

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Milena Brasca

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Tiziana Silvetti

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Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis.

Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods.

Microbial ecology of sourdough fermentations: diverse or uniform?

Health benefits of dietary fiber.

Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.

Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation

Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production

P2888

s13568-017-0506-y

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205

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scholarly article

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10.1186/S13568-017-0506-Y

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P433

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P478

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P50

Maria Grazia Fortina

P577

2017-11-16T00:00:00Z

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P6179

1092707008

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29147976

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5689044

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