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Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

Bibliographic reference Vrancken, Gino ; De Vuyst, Luc ; Van der Meulen, Roel ; Huys, Geert ; Vandamme, Peter ; et. al. Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs. In: FEMS Yeast Research, Vol. 10, no. 4, p. 471-481 (2010)
Permanent URL http://hdl.handle.net/2078.1/33882