Technological and acid stress performance of yeast isolates from industrial sourdough
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference62 articles.
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Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia;Food Microbiology;2024-06
2. Characterization of wild yeasts isolated from cereal sourdoughs and their potential for leavening wheat dough;Discover Food;2024-01-09
3. Adaptive laboratory evolution for acetic acid-tolerance matches sourdough challenges with yeast phenotypes;Microbiological Research;2023-12
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