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1
JAM.12045
JAM.12045
http://dx.doi.org/10.1111/JAM.12045
Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.
P356
Q34452536-F9870574-8B41-42E3-92D7-FE82D45E03C4
P356
JAM.12045
http://dx.doi.org/10.1111/JAM.12045