Diversity and stability of lactic acid bacteria in rye sourdoughs of four bakeries with different propagation parameters
author
Bessmeltseva, Marianna
statement of authorship
Ene Viiard, Marianna Bessmeltseva, Jaak Simm, Tiina Talve, Anu Aaspõllu, Toomas Paalme, Inga Sarand
source
publisher
journal volume number month
vol. 11, 2
year of publication
pages
art. e0148325
ISSN
1932-6203
notes
Bibliogr.: 38 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
language
inglise
subject term
keyword
classifier
kvartiil
category (general)
category (sub)
TTÜ department
Viiard, E., Bessmeltseva, M., Simm, J., Talve, T., Aaspõllu, A., Paalme, T., Sarand, I. Diversity and stability of lactic acid bacteria in rye sourdoughs of four bakeries with different propagation parameters // PLoS ONE (2016) vol. 11, 2, art. e0148325.