Exploitation of autochthonous Tuscan sourdough yeasts as potential starters-Reference-Cited by-同舟云学术

Exploitation of autochthonous Tuscan sourdough yeasts as potential starters

Published:2019-08 Issue: Volume:302 Page:59-68
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Palla Michela,Agnolucci Monica^ORCID,Calzone Antonella,Giovannetti Manuela,Di Cagno Raffaella^ORCID,Gobbetti Marco,Rizzello Carlo Giuseppe,Pontonio Erica

Funder

Ministry of Education, University and Research

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference57 articles.

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