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Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentationsStefan Weckx, Luc De Vuyst, Roel Van der Meulen et al.|Food Microbiology|2010Cited by 116
Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environmentsIlse Scheirlinck, Geert Huys, Roel Van der Meulen et al.|Journal of Applied Microbiology|2009Cited by 90