Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation
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| Description | scientific article |
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author: Erica Pontonio Raffaella Di Cagno Maria De Angelis Francesca Valerio Marco Gobbetti |
| Publication date | March 14, 2014 |
| Language | English |
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| Missing/wrong data? | Edit Wikidata item |