机译:The microbial stability of two bakery sourdoughs made from conventionallyand organically grown rye
aah@kvl.dkHansen A, Royal Vet & Agr Univ, Dept Dairy & Food Sci, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark;
Lactic-acid bacteria; Sp-nov; Sour dough; Lactobacillus; Microflora; Bread; Flavor;