Changes in the Physicochemical Parameters and Microbial Community of a New Cultivar Blue Wheat Cereal Wholemeal During Sourdough Production

AuthID
 P-00X-S3Z
12
Author(s)
Bartkiene, E
·
Starkute, V
·
Zokaityte, E
·
Klupsaite, D
·
Mockus, E
·
Ruzauskas, M
·
Bartkevics, V
·
Borisova, A
·
Ozogul, F
·
Liatukas, Z
·
Ruzgas, V
Tipo de Documento
Article
Year published
2022
Publicado
in FRONTIERS IN MICROBIOLOGY
Volume: 13
Indexing
Wos®
Crossref®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 36569101
Wos: WOS:000901997100001
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