Diversity and Stability of Lactic Acid Bacteria in Rye...

PLoS ONE 2016 / 2 Vol. 11; Iss. 2

Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters

Viiard, Ene, Bessmeltseva, Marianna, Simm, Jaak, Talve, Tiina, Aaspõllu, Anu, Paalme, Toomas, Sarand, Inga, Ercolini, Danilo
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Volume:
11
Language:
english
Journal:
PLOS ONE
DOI:
10.1371/journal.pone.0148325
Date:
February, 2016
File:
PDF, 2.44 MB
english, 2016
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