Prevalence and diversity of lactic acid bacteria in Chinese...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 05 Vol. 68

Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches

Liu, Tongjie, Li, Yun, Chen, Jiancai, Sadiq, Faizan A., Zhang, Guohua, Li, Yang, He, Guoqing
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Volume:
68
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.12.025
Date:
May, 2016
File:
PDF, 1.16 MB
english, 2016
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