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Isolation, identification, and stability of sourdough microbiota from spontaneously fermented Norwegian legumes.
Munch-Andersen, Charlotte Bauer; Porcellato, Davide; Devold, Tove Gulbrandsen; Østlie, Hilde Marit.
Afiliação
  • Munch-Andersen CB; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway. Electronic address: charlotte.bauer.munch-andersen@nmbu.no.
  • Porcellato D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway.
  • Devold TG; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway.
  • Østlie HM; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway.
Int J Food Microbiol ; 410: 110505, 2024 Jan 30.
Article em En | MEDLINE | ID: mdl-38043377
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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Vicia faba / Microbiota / Fabaceae Idioma: En Revista: Int J Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2024 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
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XML
PubMed Links
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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Vicia faba / Microbiota / Fabaceae Idioma: En Revista: Int J Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2024 Tipo de documento: Article