Work

The sourdough microflora: Interactions of lactic acid bacteria and yeasts

Year: 1998

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/s0924-2244(98)00053-3

Author: M Gobbetti

Institution: University of Perugia

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1965840520

FWCI: 4.464

Cites: 63

Cited by: 503

Related to: 10