A large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet
Crossref DOI link: https://doi.org/10.1007/s00217-015-2442-x
Published Online: 2015-02-27
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Merabti, Ryma
Bekhouche, Farida
Chuat, Victoria
Madec, Marie N.
Maillard, Marie B.
Bailly, Sylviane
Thierry, Anne
Valence, Florence
Text and Data Mining valid from 2015-02-27