Diversity of indigenous bacteria in fermented dough with Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22-Reference-Cited by-同舟云学术

Diversity of indigenous bacteria in fermented dough with Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22

Published:2022-08 Issue: Volume:48 Page:101786
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhang Tong,Sha Hui-Ying,Li Zhi-Jian^ORCID

Funder

Natural Science Foundation of Henan Province

Henan University of Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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