Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions

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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
04:40

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

M E Guerzoni1, P Vernocchi, M Ndagijimana

  • 1Dipartimento di Scienze degli Alimenti, Alma Mater Studiorum, University of Bologna, Via Fanin, 46, 40127 Bologna, Italy. guerzoni@foodsci.unibo.it

Food Microbiology
|September 30, 2006
PubMed

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