Yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in spain

1. Chiva, R.
2. Celador-Lera, L.
3. Uña, J.A.
4. Jiménez-López, A.
5. Espinosa-Alcantud, M.
6. Mateos-Horganero, E.
7. Vega, S.
8. Santos, M.Á.
9. Velázquez, E.
10. Tamame, M.

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DOI: 10.3390/MICROORGANISMS9010047 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus