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Microbial ecology of sourdough fermentations: diverse or uniform?

(2014) FOOD MICROBIOLOGY. 37. p.11-29
Author
Organization
Keywords
Bakery, Sourdough, Yeasts, Lactic acid bacteria, Microbial ecology, LACTIC-ACID BACTERIA, LACTOBACILLUS-SANFRANCISCENSIS STRAINS, GRADIENT GEL-ELECTROPHORESIS, AMPLIFIED POLYMORPHIC DNA, WHEAT-FLOUR BREAD, TRADITIONAL BELGIAN SOURDOUGHS, SWEET BAKED PRODUCTS, SPECIES-SPECIFIC PCR, SOUR-DOUGH, RIBOSOMAL-RNA

Citation

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MLA
De Vuyst, L., et al. “Microbial Ecology of Sourdough Fermentations: Diverse or Uniform?” FOOD MICROBIOLOGY, vol. 37, 2014, pp. 11–29, doi:10.1016/j.fm.2013.06.002.
APA
De Vuyst, L., Van Kerrebroeck, S., Harth, H., Huys, G., Daniel, H.-M., & Weckx, S. (2014). Microbial ecology of sourdough fermentations: diverse or uniform? FOOD MICROBIOLOGY, 37, 11–29. https://doi.org/10.1016/j.fm.2013.06.002
Chicago author-date
De Vuyst, L, S Van Kerrebroeck, H Harth, Geert Huys, H-M Daniel, and S Weckx. 2014. “Microbial Ecology of Sourdough Fermentations: Diverse or Uniform?” FOOD MICROBIOLOGY 37: 11–29. https://doi.org/10.1016/j.fm.2013.06.002.
Chicago author-date (all authors)
De Vuyst, L, S Van Kerrebroeck, H Harth, Geert Huys, H-M Daniel, and S Weckx. 2014. “Microbial Ecology of Sourdough Fermentations: Diverse or Uniform?” FOOD MICROBIOLOGY 37: 11–29. doi:10.1016/j.fm.2013.06.002.
Vancouver
1.
De Vuyst L, Van Kerrebroeck S, Harth H, Huys G, Daniel H-M, Weckx S. Microbial ecology of sourdough fermentations: diverse or uniform? FOOD MICROBIOLOGY. 2014;37:11–29.
IEEE
[1]
L. De Vuyst, S. Van Kerrebroeck, H. Harth, G. Huys, H.-M. Daniel, and S. Weckx, “Microbial ecology of sourdough fermentations: diverse or uniform?,” FOOD MICROBIOLOGY, vol. 37, pp. 11–29, 2014.
@article{4402410,
  author       = {{De Vuyst, L and Van Kerrebroeck, S and Harth, H and Huys, Geert and Daniel, H-M and Weckx, S}},
  issn         = {{0740-0020}},
  journal      = {{FOOD MICROBIOLOGY}},
  keywords     = {{Bakery,Sourdough,Yeasts,Lactic acid bacteria,Microbial ecology,LACTIC-ACID BACTERIA,LACTOBACILLUS-SANFRANCISCENSIS STRAINS,GRADIENT GEL-ELECTROPHORESIS,AMPLIFIED POLYMORPHIC DNA,WHEAT-FLOUR BREAD,TRADITIONAL BELGIAN SOURDOUGHS,SWEET BAKED PRODUCTS,SPECIES-SPECIFIC PCR,SOUR-DOUGH,RIBOSOMAL-RNA}},
  language     = {{eng}},
  pages        = {{11--29}},
  title        = {{Microbial ecology of sourdough fermentations: diverse or uniform?}},
  url          = {{http://dx.doi.org/10.1016/j.fm.2013.06.002}},
  volume       = {{37}},
  year         = {{2014}},
}

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