Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

  • Stefan Weckx, Roel Van der Meulen, Dominique Maes, Ilse Scheirlinck, Geert Huys, Peter Vandamme, Luc De Vuyst
  • Food Microbiology, December 2010, Elsevier
  • DOI: 10.1016/

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The following have contributed to this page: Professor Peter A Vandamme and Professor Dominique Maes