Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods - Concepedia

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Publication | Open Access

Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods

DOI Full Paper Access

64

Citations

55

References

2017

Year

M. Palla, Caterina Cristani, Manuela Giovannetti, Monica Agnolucci

International Journal of Food Microbiology

Food ChemistryCulture DependentFood FermentationLactic Acid BacteriaIndependent MethodsBiotechnologyFood MicrobiologyMicrobiologyFood ProcessingHealth Sciences

References

	Year	Citations

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