Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations
Stefan Weckx(Vrije Universiteit Brussel), Luc De Vuyst(Vrije Universiteit Brussel), Dominique Maes(Ghent University), Ilse Scheirlinck(Ghent University), Roel Van der Meulen(Vrije Universiteit Brussel), Peter Vandamme(Ghent University), Geert Huys(Rega Institute for Medical Research)
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