Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs
- DOI
- 10.3390/microorganisms8101534
- Published
- 2020-10-06
- Container
- Microorganisms
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/microorganisms8101534,
title = {Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs},
author = {Andrea Comasio and Simon Van Kerrebroeck and Henning Harth and Fabienne Verté and Luc De Vuyst},
year = {2020},
journal = {Microorganisms},
doi = {10.3390/microorganisms8101534},
url = {https://doi.org/10.3390/microorganisms8101534}
}RIS
TY - JOUR TI - Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs AU - Andrea Comasio AU - Simon Van Kerrebroeck AU - Henning Harth AU - Fabienne Verté AU - Luc De Vuyst PY - 2020 JO - Microorganisms DO - 10.3390/microorganisms8101534 UR - https://doi.org/10.3390/microorganisms8101534 ER -
APA
Comasio, A., Kerrebroeck, S. V., Harth, H., Verté, F., & Vuyst, L. D. (2020). Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs. Microorganisms. https://doi.org/10.3390/microorganisms8101534
Source records
- crossref · retrieved 2026-09-26T18:15:55.737Z