Enumeration of lactic acid bacteria in spontaneous rye sourdoughs during two months of backslopping; viable counts are given as log CFU/g obtained on SDB and MRS media.
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https://figshare.com/articles/dataset/_Enumeration_of_lactic_acid_bacteria_in_spontaneous_rye_sourdoughs_during_two_months_of_backslopping_viable_counts_are_given_as_log_CFU_g_obtained_on_SDB_and_MRS_media_/1073437
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*Average values were statistically different between 20°C and 30°C fermentations according to Z-test.
创建时间：
2014-04-18
