Journal articles
Insights into microbial diversity of traditional Austrian sourdough
Fraberger V, Unger C, Kummer C, Domig K. Insights into microbial diversity of traditional Austrian sourdough. Lwt-Food Science and Technology. 2020;127:-. doi:https://doi.org/10.1016/j.lwt.2020.109358
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BOKU Autors
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig
Vera D'Amico
Dipl.-Ing. Dr. Vera D'Amico