Diversity of bacterial communities in traditional sourdough...

Food Research International 2020 / 07 Vol. 133

Diversity of bacterial communities in traditional sourdough derived from three terrain conditions (mountain, plain and basin) in Henan Province, China

Xing, Xiaolong, Ma, Jingyi, Fu, Zhongjun, Zhao, Yirui, Ai, Zhilu, Suo, Biao
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Volume:
133
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109139
Date:
July, 2020
File:
PDF, 2.07 MB
english, 2020
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