Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation
Alfonzo, Antonio, Miceli, Claudia, Nasca, Anna, Franciosi, Elena, Ventimiglia, Giusi, Di Gerlando, Rosalia, Tuohy, Kieran, Francesca, Nicola, Moschetti, Giancarlo, Settanni, LucaМова:
english
Журнал:
Food Microbiology
DOI:
10.1016/j.fm.2016.10.014
Date:
October, 2016
Файл:
PDF, 10.34 MB
english, 2016