Yeast microbiota associated with spontaneous fermentation of traditional wheat sourdough breads of Abruzzo region (Italy)

Luca Settanni, Sara Valmorri, Rosanna Tofalo, Aldo Corsetti, Giovanna Suzzi

Risultato della ricerca: Article › peer review

All Science Journal Classification (ASJC) codes

@article{e37009696fea4b05b1c29394ae98f216,

title = "Yeast microbiota associated with spontaneous fermentation of traditional wheat sourdough breads of Abruzzo region (Italy)",

keywords = "bread, sourdough, yeasts, bread, sourdough, yeasts",

author = "Luca Settanni and Sara Valmorri and Rosanna Tofalo and Aldo Corsetti and Giovanna Suzzi",

year = "2010",

language = "English",

volume = "97",

pages = "119--129",

journal = "Antonie van Leeuwenhoek",

issn = "0003-6072",

publisher = "Springer Netherlands",

}

TY - JOUR

T1 - Yeast microbiota associated with spontaneous fermentation of traditional wheat sourdough breads of Abruzzo region (Italy)

AU - Settanni, Luca

AU - Valmorri, Sara

AU - Tofalo, Rosanna

AU - Corsetti, Aldo

AU - Suzzi, Giovanna

PY - 2010

Y1 - 2010

KW - bread

KW - sourdough

KW - yeasts

KW - bread

KW - sourdough

KW - yeasts

UR - http://hdl.handle.net/10447/52214

M3 - Article

VL - 97

SP - 119

EP - 129

JO - Antonie van Leeuwenhoek

JF - Antonie van Leeuwenhoek

SN - 0003-6072

ER -