Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation
Crossref DOI link: https://doi.org/10.1038/s41598-018-36786-2
Published Online: 2019-01-24
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Minervini, Fabio
Dinardo, Francesca Rita
De Angelis, Maria
Gobbetti, Marco
Text and Data Mining valid from 2019-01-24
Version of Record valid from 2019-01-24
Article History
Received: 13 July 2018
Accepted: 28 October 2018
First Online: 24 January 2019
Competing Interests
: The authors declare no competing interests.