Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota

Author: Vera Annabelle   Ly-Chatain Maï   Rigobello Véronique   Demarigny Yann  

Publisher: Springer Publishing Company

ISSN: 0003-6072

Source: Antonie van Leeuwenhoek, Vol.101, Iss.2, 2012-02, pp. : 369-377

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