The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation
Autores:Bart Hoste, Jean Swings, Marc Vancanneyt, Effie Tsakalidou, Winy Messens, George Kalantzopoulos, Spiros Paramithiotis, Vincent Schrijvers, Luc De Vuyst