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Evolution of the spontaneous sourdoughs microbiota prepared..:
LETÍCIA F.X. COSTA
;
CAROLINE ISABEL KOTHE
;
TIELA T. GRASSOTTI
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000800902&tlng=en. , 2022
Link:
https://doi.org/10.1590/0001-3765202220220091
RT Journal T1 <Title>Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:7d119d5f6168486ba7385094b4654503&Exemplar=1&LAN=DE A1 LETÍCIA F.X. COSTA A1 CAROLINE ISABEL KOTHE A1 TIELA T. GRASSOTTI A1 RAQUEL P. GARSKE A1 BEATRIZ N. SANDOVAL A1 ANA PAULA M. VARELA A1 JANIRA PRICHULA A1 JEVERSON FRAZZON A1 MICHELE B. MANN A1 ROBERTA C.S. THYS A1 ANA PAULA G. FRAZZON PB Academia Brasileira de Ciências YR 2022 K1 acetic acid bacteria K1 lactic acid bacteria K1 Issatchenkia orientalis K1 microbial communities K1 wheat flour K1 sourdough K1 Science K1 Q JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000800902&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/0001-3765202220220091 DO https://doi.org/10.1590/0001-3765202220220091 SF ELIB - SuUB Bremen
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