Article Versions Notes

Fraberger V, Ladurner M, Nemec A, Grunwald-Gruber C, Call LM, Hochegger R, Domig KJ, D’Amico S. Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat. Microorganisms. 2020; 8(11):1689. https://doi.org/10.3390/microorganisms8111689

Fraberger, Vera, Martin Ladurner, Alexandra Nemec, Clemens Grunwald-Gruber, Lisa M. Call, Rupert Hochegger, Konrad J. Domig, and Stefano D’Amico. 2020. "Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat" Microorganisms 8, no. 11: 1689. https://doi.org/10.3390/microorganisms8111689

Fraberger, V., Ladurner, M., Nemec, A., Grunwald-Gruber, C., Call, L. M., Hochegger, R., Domig, K. J., & D’Amico, S. (2020). Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat. Microorganisms, 8(11), 1689. https://doi.org/10.3390/microorganisms8111689