Bacterial diversity in traditional sourdough from different regions in China

作者：Xiaojiao Liu, Man Zhou, Jiaxin Chen, Ying Luo, Fuzhou Ye, Shuo Jiao, Xinzhong Hu, Jiachao Zhang, Xin Lü · 发表于：LWT · 年份：2018 · DOI：10.1016/j.lwt.2018.05.023 · 被引用次数：52 · 研究领域：Food composition and properties、Probiotics and Fermented Foods、Microbial Metabolites in Food Biotechnology