Diversity and dynamics of sourdough lactic acid bacteriota created by a slow food fermentation system

Publication date: Available online 6 January 2021Source: Journal of Bioscience and BioengineeringAuthor(s): Mugihito Oshiro, Takeshi Zendo, Jiro Nakayama

Source: Journal of Bioscience and Bioengineering - January 7, 2021 Category: Biomedical Science Source Type: research