Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs
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| Description | scientific article |
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author: Heide-Marie Daniel Gino Vrancken Luc De Vuyst Peter Vandamme Heide-Marie Daniel Geert Huys Roel Van der Meulen |
| Publication date | June 2010 |
| Language | English |
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| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |