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Clarissa Schwab

Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

Links

https://www.sciencedirect.com/science/article/pii/S0740002009002779

DOI

https://doi.org/10.1016/j.fm.2009.11.019
Final published version

Chonggang Zhang, University of Alberta
Markus J. Brandt, Ernst Böcker GmbH & Co
Clarissa Schwab
Michael G. Gänzle, University of Alberta

Original language	English
Journal	Food Microbiology
Volume	27
Issue	3
Pages (from-to)	390-395
Number of pages	6
ISSN	0740-0020
DOIs	https://doi.org/10.1016/j.fm.2009.11.019
Publication status	Published - May 2010
Externally published	Yes

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