Original language | English |
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Pages (from-to) | 45-58 |
Number of pages | 14 |
Journal | International Journal of Food Microbiology |
Volume | 250 |
DOIs | |
Publication status | Published - 2017 |
Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker’s yeasts in the modern bakery
Nerve Zhou, Anna Judith Schifferdecker, Amparo Gamero, Concetta Compagno, Teun Boekhout, Jure Piškur, Wolfgang Knecht
Research output: Contribution to journal › Article › peer-review
14
Citations
(Scopus)