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Volumn 10, Issue 4, 2010, Pages 471-481

Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs: RESEARCH ARTICLE

Author keywords

Fermentation; Molecular identification; Sourdough; Yeast

Indexed keywords

ACTIN; CYTOCHROME OXIDASE 2; GENE PRODUCT; INTERNAL TRANSCRIBED SPACER; METHIONINE SYNTHASE; METHIONINE SYNTHASE 6; RIBOSOME RNA; UNCLASSIFIED DRUG; 5 METHYLTETRAHYDROFOLATE HOMOCYSTEINE METHYLTRANSFERASE; CYTOCHROME C OXIDASE; CYTOCHROME C OXIDASE SUBUNIT II; FUNGAL DNA; FUNGAL PROTEIN; FUNGAL RNA; RIBOSOMAL SPACER DNA; RIBOSOME DNA; RNA, RIBOSOMAL, 26S;

EID: 77952150530     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2010.00621.x     Document Type: Article
Times cited : (93)

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