Originalbeitrag in Fachzeitschrift
Propionic acid bacteria in the food industry: An update on essential traits and detection methods.
Bücher C, Burtscher J, Domig K. Propionic acid bacteria in the food industry: An update on essential traits and detection methods. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2021;20(5):4299-323. doi:https://doi.org/10.1111/1541-4337.12804
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BOKU Autor*innen
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig
Carola Bücher
DI.in Carola Bücher
Johanna Burtscher
Ass.Prof. Dipl.-Ing. Dr. Johanna Burtscher Bakk.techn.