Work

Yeast diversity of sourdoughs and associated metabolic properties and functionalities

Year: 2016

Type: review

Source: International Journal of Food Microbiology

DOI: 10.1016/j.ijfoodmicro.2016.07.018

Authors: Luc De Vuyst, Henning Harth, Simon Van Kerrebroeck, Frédéric Leroy

Institution: Vrije Universiteit Brussel

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

Funder: Vrije Universiteit Brussel

OpenAlex ID: W2483522166

FWCI: 2.334

Cites: 140

Cited by: 332

Related to: 10