Mean values ± standard deviation of pH, total titratable acidity (TTA) and cell density of presumptive lactic acid bacteria (LAB) of rye sourdoughs from four Estonian bakeries (Abakery, Bbakery, Cbakery and Dbakery).
收藏Figshare2016-02-22 更新2026-04-29 收录
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https://figshare.com/articles/dataset/Mean_values_standard_deviation_of_pH_total_titratable_acidity_TTA_and_cell_density_of_presumptive_lactic_acid_bacteria_LAB_of_rye_sourdoughs_from_four_Estonian_bakeries_A_sub_bakery_sub_B_sub_bakery_sub_C_sub_bakery_sub_and_D_sub_bakery_sub_/2595280
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Samples are coded according to the description reported in Table 1.
样本均按照表1中记载的描述进行编码。
创建时间：
2016-02-22
