doi.org/10.1016/j.foodchem.2019.125529
Other

The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing

..., Guoqing He
23
Food Chemistry8.50
Volume: 307, Pages: 125529 - 125529
Published: Oct 1, 2019
Paper Fields
Paper Details
Title
The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing
DOI
doi.org/10.1016/j.foodchem.2019.125529
Published Date
Oct 1, 2019
Journal
Food Chemistry
Volume
307
Pages
125529 - 125529
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