Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour
| Image |  |
|---|---|
| Description | scientific article published on 11 February 2020 |
| Author/s |
author: Robert Gromadka Magdalena Kowalczyk |
| Publication date | February 11, 2020 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |