Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs
Gino Vrancken(Vrije Universiteit Brussel), Heide‐Marie Daniel(UCLouvain), Geert Huys(Rega Institute for Medical Research), Peter Vandamme(Ghent University), Luc De Vuyst(Vrije Universiteit Brussel), Roel Van der Meulen(Vrije Universiteit Brussel)
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