Originalbeitrag in Fachzeitschrift
Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat.
Fraberger V, Ladurner M, Nemec A, Grunwald-Gruber C, Call L, Hochegger R, et al. Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat. Microorganisms. 2020;8(11):-. doi:https://doi.org/10.3390/microorganisms8111689
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BOKU Autor*innen
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig
Clemens Grünwald-Gruber
Dipl.-Ing. Dr.nat.techn. Clemens Grünwald-Gruber
Lisa-Maria Call
Dipl.-Ing. Dr. Lisa-Maria Call
Vera D'Amico
Dipl.-Ing. Dr. Vera D'Amico
Martin Ladurner
Dipl.-Ing. Martin Ladurner B.Sc.