Article Versions Notes

Syrokou MK, Tziompra S, Psychogiou E-E, Mpisti S-D, Paramithiotis S, Bosnea L, Mataragas M, Skandamis PN, Drosinos EH. Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs. Microorganisms. 2021; 9(4):671. https://doi.org/10.3390/microorganisms9040671

Syrokou, Maria K., Sofia Tziompra, Eleni-Efthymia Psychogiou, Sofia-Despoina Mpisti, Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas, Panagiotis N. Skandamis, and Eleftherios H. Drosinos. 2021. "Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs" Microorganisms 9, no. 4: 671. https://doi.org/10.3390/microorganisms9040671

Syrokou, M. K., Tziompra, S., Psychogiou, E.-E., Mpisti, S.-D., Paramithiotis, S., Bosnea, L., Mataragas, M., Skandamis, P. N., & Drosinos, E. H. (2021). Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs. Microorganisms, 9(4), 671. https://doi.org/10.3390/microorganisms9040671