|
||||||
| Field | Description |
|---|---|
| name | evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation |
| doi | https://doi.org/10.1016/j.fochx.2022.100357 |
| sra | prjna638506 |
| datamd5 | 65f434f683dde5a48bc176d2539a16db |
| mapmd5 | 22070b69d19d8c312f4a99021147d8a3 |
| Exp. ID | User ID | Description | Date | Region | Sequences | Status | Flag |
|---|---|---|---|---|---|---|---|
| 953 | amnon | common bread food product, turkey, sourdough | 2022-12-15 | v3 | 11 | approved | No |
| 953 | amnon | dominant bread food product, turkey, sourdough | 2022-12-15 | v3 | 7 | approved | No |
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