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The sourdough microflora: biodiversity and metabolic interactions

2004612 citationsJournal Article

Authors

Luc De Vuyst · Vrije Universiteit Brussel

Patricia Neysens · Vrije Universiteit Brussel

Topics & Keywords

Microbial Metabolites in Food Biotechnology Food composition and properties Probiotics and Fermented Foods

Publication Details

Published in: Trends in Food Science & Technology

Volume 16, Issue 1-3, pp. 43-56

DOI: 10.1016/j.tifs.2004.02.012

Field-Weighted Citation Impact: 7.77

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