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AuthID: R-00K-X9Y
1
TÃTULO: Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms
AUTORES: Vera Fraberger; Görkem Özülkü; Penka Petrova; Knežević Nada; Kaloyan Petrov; Domig Konrad Johann; João Miguel Rocha;
PUBLICAÇÃO: 2023, FONTE: Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing
AUTORES: Vera Fraberger; Görkem Özülkü; Penka Petrova; Knežević Nada; Kaloyan Petrov; Domig Konrad Johann; João Miguel Rocha;
PUBLICAÇÃO: 2023, FONTE: Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing
INDEXADO EM: 
Scopus
Scopus