Biochemistry and physiology of sourdough lactic acid bacteria
نویسندگان
چکیده
physiology of sourdough lactic acid bacteria M. Gobbetti*, M. De Angelis, A. Corsetti and R. Di Cagno & Dipartimento di Protezione delle Piante e Microbiologia Applicata, Via G. Amendola 165/a, University of Bari, 70126 Bari, Italy (Tel./fax: C39 80 5442949; e-mail: [email protected]) Istituto di Scienze delle Produzioni Alimentari, CNR, Viale Einaudi 51, 70125 Bari, Italy Dipartimento di Scienze degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, S. Costanzo, 06126 Perugia, Italy
منابع مشابه
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تاریخ انتشار 2005