Document is current

Any future updates will be listed below

Transcriptome-Based Characterization of Interaction Between Fermenting Microorganisms during Production of Bakery Products

Crossref DOI link: https://doi.org/10.1007/978-3-030-82902-5_10

Published Online: 2022-01-31

Published Print: 2022

Update policy: https://doi.org/10.1007/springer_crossmark_policy

About CrossMark