Work

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

Year: 2017

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2017.12.022

Authors: Sander Sieuwerts, Peter A. Bron, Eddy J. Smid

Institutions: Delft University of Technology, Nederlands Instituut Voor Zuivel Oonderzoek, Wageningen University & Research

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2771907458

FWCI: 8.403

Cites: 31

Cited by: 174

Related to: 10