Work

The sourdough microflora: biodiversity and metabolic interactions

Year: 2004

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/j.tifs.2004.02.012

Authors: Luc De Vuyst, Patricia Neysens

Institution: Vrije Universiteit Brussel

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Vrije Universiteit Brussel

OpenAlex ID: W2057536351

FWCI: 12.37

Cites: 108

Cited by: 680

Related to: 10