6533b871fe1ef96bd12d15ab

RESEARCH PRODUCT

Application of novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (Central Italy)

S ValmorriG SuzziF GardiniP VernocchiA. CorsettiLuca Settanni

subject

abruzzo PCR multiplex Lactobacillus impasti acidihttp://hdl.handle.net/10447/37451