Monitoring the growth of Lactobacillus species during a rye flour fermentation
By Martin Müller, George. Wolfrum, P. Stolz, M. Ehrmann, R. Vogel. 2001
83 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/c3f77ab95fb67303395ba039ff117069e7f47f36
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- The sourdough microflora: biodiversity and metabolic interactions (2005, background): “In addition, only few data on the influence of time on the composition of the sourdoughs have been reported (Gullo et al., 2003; Meroth et al., 2003; Müller et al., 2001).”