文献
J-GLOBAL ID:201702214981459975
整理番号:17A0831527
ソラマメ粉のサワードウタイプ伝搬:微生物共同体と生化学的意味の動力学【Powered by NICT】
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications
著者 (8件):
Coda Rossana
(University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland)
,
Kianjam Maryam
(University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland)
,
Pontonio Erica
(University of Bari “Aldo Moro”, Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy)
,
Verni Michela
(University of Bari “Aldo Moro”, Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy)
,
Di Cagno Raffaella
(Faculty of Food Science and Technology, University of Bozen, 39100 Bolzano, Italy)
,
Katina Kati
(University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland)
,
Rizzello Carlo Giuseppe
(University of Bari “Aldo Moro”, Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy)
,
Gobbetti Marco
(Faculty of Food Science and Technology, University of Bozen, 39100 Bolzano, Italy)
資料名:
International Journal of Food Microbiology
(International Journal of Food Microbiology)
巻:
248
ページ:
10-21
発行年:
2017年
JST資料番号:
A0434C
ISSN:
0168-1605
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)