Originalbeitrag in Sammelwerk
Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms
Fraberger V, Özülkü G, Petrova P, Knežević N, Petrov K, Domig K, u. a. Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms . In: Garcia-Vaquero M, Rocha J , Herausgeber. Sourdough Innovations - Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing [Internet]. CRC Press, Taylor & Francis Group, Boca Raton; 2023. S. 464. Verfügbar unter: https://doi.org/10.1201/9781003141143
BOKU Autor*innen
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig
Vera D'Amico
Dipl.-Ing. Dr. Vera D'Amico