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The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.

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Chicago
DE VUYST, L, V SCHRIJVERS, S PARAMITHIOTIS, Bart Hoste, Marc Vancanneyt, Jean Swings, G KALANTZOPOULOS, E TSAKALIDOU, and W MESSENS. 2002. “The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation.” Applied and Environmental Microbiology 68 (12): 6059–6069.
APA
DE VUYST, L., SCHRIJVERS, V., PARAMITHIOTIS, S., Hoste, B., Vancanneyt, M., Swings, J., KALANTZOPOULOS, G., et al. (2002). The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(12), 6059–6069.
Vancouver
1.
DE VUYST L, SCHRIJVERS V, PARAMITHIOTIS S, Hoste B, Vancanneyt M, Swings J, et al. The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2002;68(12):6059–69.
MLA
DE VUYST, L, V SCHRIJVERS, S PARAMITHIOTIS, et al. “The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation.” APPLIED AND ENVIRONMENTAL MICROBIOLOGY 68.12 (2002): 6059–6069. Print.
@article{162987,
  author       = {DE VUYST, L and SCHRIJVERS, V and PARAMITHIOTIS, S and Hoste, Bart and Vancanneyt, Marc and Swings, Jean and KALANTZOPOULOS, G and TSAKALIDOU, E and MESSENS, W},
  issn         = {0099-2240},
  journal      = {APPLIED AND ENVIRONMENTAL MICROBIOLOGY},
  language     = {eng},
  number       = {12},
  pages        = {6059--6069},
  title        = {The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.},
  volume       = {68},
  year         = {2002},
}

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