검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species Viiard E, Mihhalevski A, Ruhka T, Paalme T, Sarand I Journal of Applied Microbiology, 114(2), 404, 2013 |
| 2 |
Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry Mihhalevski A, Sarand I, Viiard E, Salumets A, Paalme T Journal of Applied Microbiology, 110(2), 529, 2011 |