Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation
statement of authorship
Marianna Bessmeltseva, Ene Viiard, Jaak Simm, Toomas Paalme, Inga Sarand
source
journal volume number month
Vol. 9, 4
year of publication
pages
p. 1-12 : ill
ISSN
1932-6203
notes
Bibliogr.: 49 ref
TTÜ department
language
inglise
Bessmeltseva, M., Viiard, E., Simm, J., Paalme, T., Sarand, I. Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation // PLoS ONE (2014) Vol. 9, 4, p. 1-12 : ill.