Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain
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Chiva, R.; Celador-Lera, L.; Uña, J.A.; Jiménez-López, A.; Espinosa-Alcantud, M.; Mateos-Horganero, E.; Vega, S.; Santos, M.Á.; Velázquez, E.; Tamame, M. Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain. Microorganisms 2021, 9, 47. https://doi.org/10.3390/microorganisms9010047
Chiva R, Celador-Lera L, Uña JA, Jiménez-López A, Espinosa-Alcantud M, Mateos-Horganero E, Vega S, Santos MÁ, Velázquez E, Tamame M. Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain. Microorganisms. 2021; 9(1):47. https://doi.org/10.3390/microorganisms9010047
Chicago/Turabian StyleChiva, Rosana, Lorena Celador-Lera, José A. Uña, Ana Jiménez-López, María Espinosa-Alcantud, Enrique Mateos-Horganero, Soledad Vega, María Á. Santos, Encarna Velázquez, and Mercedes Tamame. 2021. "Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain" Microorganisms 9, no. 1: 47. https://doi.org/10.3390/microorganisms9010047