Prevalence, Genetic Diversity, and Technological Functions of theLactobacillus sanfranciscensisin Sourdough: A Review
Author:
Affiliation:
1. School of Life ScienceShanxi Univ. Taiyuan 030006 China
2. School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
Funder
Natural Science Foundation of Shanxi Province
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12459
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