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About this Biochemistry, Genetics and Molecular Biology article
Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs by Syrokou, Maria K. (author);Tziompra, Sofia (author);Psychogiou, Eleni-Efthymia (author);Mpisti, Sofia-Despoina (author);Paramithiotis, Spiros (author);Bosnea, Loulouda (author);Mataragas, Marios (author);Skandamis, Panagiotis N. (author);Drosinos, Eleftherios H. (author) is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- Syrokou, Maria K. (author);Tziompra, Sofia (author);Psychogiou, Eleni-Efthymia (author);Mpisti, Sofia-Despoina (author);Paramithiotis, Spiros (author);Bosnea, Loulouda (author);Mataragas, Marios (author);Skandamis, Panagiotis N. (author);Drosinos, Eleftherios H. (author)
- Publisher
- MDPI AG
- Published
- 2021
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)