论文信息 - Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity - 字舞流文

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

G. Cardinali | R. Di Cagno | M. Gobbetti | M. De Angelis | L. Antonielli | F. Minervini | S. Cappelle | Anna Lattanzi | Livio Antonielli