Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain langauage summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: The bacteriocin producerLactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations, Journal of the Science of Food and Agriculture, January 2007, Wiley, DOI: 10.1002/jsfa.2903.
You can read the full text:



The following have contributed to this page