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/j.fm.2010.06.005

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

http://dx.doi.org/10.1016/j.fm.2010.06.005

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