Determination of technological parameters and characterization of microbiota of the spontaneous sourdough fermentation of hull-less barley
author
Reidzane, Sanita
Kruma, Zanda
Kazantseva, Jekaterina
Traksmaa, Anna
Klava, Dace
statement of authorship
Sanita Reidzane, Zanda Kruma, Jekaterina Kazantseva, Anna Traksmaa, Dace Klava
source
Foods
publisher
MDPI
journal volume number month
vol. 10, 10
year of publication
2021
pages
art. 2253 : ill
url
https://doi.org/10.3390/foods10102253
subject term
fermentatsioon
mikroobibiokeemia
juuretis
keyword
Fermentation
Hull-les barley
Microbial community dynamics
Sourdough
ISSN
2304-8158
notes
Bibliogr.: 37 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/21100898636
https://www.scopus.com/record/display.uri?eid=2-s2.0-85115949007&origin=inward&txGid=28d4c38bbfc6e2641462dadd176ec27e
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2021
https://www.webofscience.com/wos/woscc/full-record/WOS:000713421400001
category (general)
Health professions
Social sciences
Agricultural and biological sciences
Immunology and microbiology
Terviseametid
Sotsiaalteadused
Põllumajandus- ja bioloogiateadused
Immunoloogia ja mikrobioloogia
category (sub)
Health professions. Health professions (miscellaneous)
Social sciences. Health (social science)
Agricultural and biological sciences. Plant science
Agricultural and biological sciences. Food science
Immunology and microbiology. Microbiology
Terviseametid. Terviseametid (mitmesugused)
Sotsiaalteadused. Tervis (sotsiaalteadus)
Põllumajandus- ja bioloogiateadused. Taimeteadus
Põllumajandus- ja bioloogiateadused. Toiduteadus
Immunoloogia ja mikrobioloogia. Mikrobioloogia
quartile
Q1
TalTech department
lk
language
inglise