Biochemistry and physiology of sourdough lactic acid bacteria

Trends in Food Science & Technology - Tập 16 Số 1-3 - Trang 57-69 - 2005
Marco Gobbetti1, Maria De Angelis2, Aldo Corsetti3, Raffaella Di Cagno1
1Dipartimento di Protezione delle Piante e Microbiologia Applicata, Via G. Amendola 165/a, University of Bari, 70126 Bari, Italy
2Istituto di Scienze delle Produzioni Alimentari, CNR, Viale Einaudi 51, 70125 Bari, Italy
3Dipartimento di Scienze degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, S. Costanzo, 06126 Perugia, Italy

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