Article citationsMore>>

A. Corsetti, L. Settanni, S. Valmorri, M. Mastrangelo and G. Suzzi, “Identification of Subdominant Sourdough Lactic Acid Bacteria and Their Evolution during Laboratory-Scale Fermentations,” Food Microbiology, Vol. 24, No. 6, 2007, pp. 592-600. doi:10.1016/j.fm.2007.01.002

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
+1 323-425-8868
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top