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Microbial ecology of sourdough fermentations: diverse or uniform?
De Vuyst L, Van Kerrebroeck S, Harth H, Huys G, Daniel HM, Weckx S. De Vuyst L, et al. Among authors: van kerrebroeck s. Food Microbiol. 2014 Feb;37:11-29. doi: 10.1016/ Epub 2013 Jun 18. Food Microbiol. 2014. PMID: 24230469 Review.
Omics approaches to understand sourdough fermentation processes.
Weckx S, Van Kerrebroeck S, De Vuyst L. Weckx S, et al. Among authors: van kerrebroeck s. Int J Food Microbiol. 2019 Aug 2;302:90-102. doi: 10.1016/j.ijfoodmicro.2018.05.029. Epub 2018 Jun 7. Int J Food Microbiol. 2019. PMID: 29935929 Review.
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