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

L DE VUYST, V SCHRIJVERS, S PARAMITHIOTIS, Bart Hoste UGent, Marc Vancanneyt, Jean Swings UGent, G KALANTZOPOULOS, E TSAKALIDOU and W MESSENS (2002) APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 68(12). p.6059-6069
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Appl. Environ. Microbiol.
volume
68
issue
12
pages
6059-6069 pages
Web of Science type
Article
Web of Science id
000179500700033
JCR category
BIOTECHNOLOGY & APPLIED MICROBIOLOGY
JCR impact factor
3.691 (2002)
JCR rank
16/130 (2002)
JCR quartile
1 (2002)
ISSN
0099-2240
language
English
UGent publication?
yes
classification
A1
id
162987
handle
http://hdl.handle.net/1854/LU-162987
date created
2004-01-14 13:39:00
date last changed
2016-12-19 15:38:23
@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},
}

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.