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Metagenetic Analysis for Microbial Characterization of Foca..:
Ferrara, Massimo
;
Sisto, Angelo
;
Mulè, Giuseppina
..
Foods. 10 (2021) 6 - p. 1189 , 2021
Link:
https://doi.org/10.3390/foods10061189
RT Journal T1
Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker's Yeast and a Selected Leuconostoc citreum Strain
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods10061189&Exemplar=1&LAN=DE A1 Ferrara, Massimo A1 Sisto, Angelo A1 Mulè, Giuseppina A1 Lavermicocca, Paola A1 De Bellis, Palmira PB MDPI AG YR 2021 SN 2304-8158 JF Foods VO 10 IS 6 SP 1189 LK http://dx.doi.org/https://doi.org/10.3390/foods10061189 DO https://doi.org/10.3390/foods10061189 SF ELIB - SuUB Bremen
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