Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation
author
Bessmeltseva, Marjanna
Viiard, Ene
Simm, Jaak
Paalme, Toomas
Sarand, Inga
statement of authorship
Marianna Bessmeltseva, Ene Viiard, Jaak Simm, Toomas Paalme, Inga Sarand
source
PLoS ONE
publisher
Public Library of Science
journal volume number month
Vol. 9, 4
year of publication
2014
pages
p. 1-12 : ill
url
https://doi.org/10.1371/journal.pone.0095449
subject term
rukis
bakterid
ISSN
1932-6203
notes
Bibliogr.: 49 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/10600153309
https://www.scopus.com/record/display.uri?eid=2-s2.0-84899695744&origin=inward&txGid=f351de38d78fd3443f7040914e0ee1ec
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=PLOS%20ONE&year=2014
https://www.webofscience.com/wos/woscc/full-record/WOS:000335226500103
category (general)
Multidisciplinary
Multidistsiplinaarne
category (sub)
Multidisciplinary. Multidisciplinary
Multidistsiplinaarne. Multidistsiplinaarne
quartile
Q1
TalTech department
toiduainete instituut
integreeritud süsteemide bioloogia keskus
geenitehnoloogia instituut
language
inglise