| 000 | 01124 a2200313 4500 | ||
|---|---|---|---|
| 005 | 20250516055109.0 | ||
| 264 | 0 | _c20120501 | |
| 008 | 201205s 0 0 eng d | ||
| 022 | _a1572-9699 | ||
| 024 | 7 |
_a10.1007/s10482-011-9642-6 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aVera, Annabelle | |
| 245 | 0 | 0 |
_aDescription of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota. _h[electronic resource] |
| 260 |
_bAntonie van Leeuwenhoek _cFeb 2012 |
||
| 300 |
_a369-77 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aBread _xanalysis |
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 |
_aFlour _xanalysis |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aLactobacillus _xclassification |
| 650 | 0 | 4 | _aMetagenome |
| 650 | 0 | 4 |
_aTriticum _xmetabolism |
| 700 | 1 | _aLy-Chatain, Maï Huong | |
| 700 | 1 | _aRigobello, Véronique | |
| 700 | 1 | _aDemarigny, Yann | |
| 773 | 0 |
_tAntonie van Leeuwenhoek _gvol. 101 _gno. 2 _gp. 369-77 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/s10482-011-9642-6 _zAvailable from publisher's website |
| 999 |
_c21173904 _d21173904 |
||