Work

Ecological parameters influencing microbial diversity and stability of traditional sourdough

Year: 2013

Type: review

Source: International Journal of Food Microbiology

DOI: 10.1016/j.ijfoodmicro.2013.11.021

Authors: Fabio Minervini, Maria De Angelis, Raffaella Di Cagno, Marco Gobbetti

Institution: University of Bari Aldo Moro

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: W2016206917

FWCI: 1.216

Cites: 111

Cited by: 285

Related to: 10