How processing methods affect the microbial community...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 06 Vol. 128

How processing methods affect the microbial community composition in a cereal-based fermented beverage

Phiri, Sydney, Schoustra, Sijmen E., van den Heuvel, Joost, Smid, Eddy J., Shindano, John, Linnemann, Anita R.
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Volume:
128
Journal:
LWT
DOI:
10.1016/j.lwt.2020.109451
Date:
June, 2020
File:
PDF, 990 KB
2020
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