Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs
Ilse Scheirlinck(Ghent University), Geert Huys(Rega Institute for Medical Research), Marc Vancanneyt(Ghent University), Ann Van Schoor(Vrije Universiteit Brussel), Roel Van der Meulen(Vrije Universiteit Brussel), Luc De Vuyst(Vrije Universiteit Brussel), Peter Vandamme(Ghent University)
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