Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli - Concepedia

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Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli

14

Citations

23

References

2007

Year

Sara Valmorri, Henrik Dam Mortensen, Lene Jespersen, Aldo Corsetti, Fausto Gardini, Giovanna Suzzi, Nils Arneborg

Food FermentationLactic Acid BacteriaMicrobial PhysiologyYeastFood MicrobiologyMicrobiologyInternal PhHealth Sciences

References

	Year	Citations

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