Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker's yeasts in the modern bakery

  1. Zhou, N.
  2. Schifferdecker, A.J.
  3. Gamero, A.
  4. Compagno, C.
  5. Boekhout, T.
  6. Piškur, J.
  7. Knecht, W.
Aldizkaria:
International Journal of Food Microbiology

ISSN: 1879-3460,  0168-1605

Argitalpen urtea: 2017

Alea: 250

Orrialdeak: 45-58

Mota: Artikulua

DOI: 10.1016/J.IJFOODMICRO.2017.03.013 GOOGLE SCHOLAR
Datuen iturria: Scopus