Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Overview of attention for article published in Applied and Environmental Microbiology, March 2014

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Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to… http://t.co/atJI3PcAoE http://t.co/monyYd0ZU1

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