Proteomics identifies the composition and manufacturing recipe of the 2500-year old sourdough bread from Subeixi cemetery in China

Author:

Shevchenko Anna,Yang Yimin,Knaust Andrea,Thomas Henrik,Jiang Hongen,Lu Enguo,Wang Changsui,Shevchenko Andrej

Publisher

Elsevier BV

Subject

Biochemistry,Biophysics

Reference39 articles.

1. Cereal-based fermented foods and beverages;Blandino;Food Res Int,2003

2. Fermented beverages of pre- and proto-historic China;McGovern;Proc Natl Acad Sci U S A,2004

3. Ancient Wine: The Search for the Origins of Viniculture;McGovern,2007

4. Investigation of ancient Egyptian baking and brewing methods by correlative microscopy;Samuel;Science,1996

5. Bread in archeology;Samuel,2002

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