Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.
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Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.
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2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年学术文章
@zh-cn
2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年學術文章
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2013年學術文章
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name
Selection of promising lactic ...... ative analyses and statistics.
@en
Selection of promising lactic ...... ative analyses and statistics.
@nl
type
label
Selection of promising lactic ...... ative analyses and statistics.
@en
Selection of promising lactic ...... ative analyses and statistics.
@nl
prefLabel
Selection of promising lactic ...... ative analyses and statistics.
@en
Selection of promising lactic ...... ative analyses and statistics.
@nl
P2093
P2860
P356
P1476
Selection of promising lactic ...... ative analyses and statistics.
@en
P2093
Antonio Bevilacqua
Barbara Speranza
Daniela Campaniello
Milena Sinigaglia
P2860
P304
P356
10.1002/JSFA.6490
P407
P577
2013-12-30T00:00:00Z