articleTop 10% cited
The sourdough microflora: biodiversity and metabolic interactions
Trends in Food Science & Technology · 2004 · Vol. 16(1-3) · pp. 43–56
Luc De Vuyst✉(Vrije Universiteit Brussel)Patricia Neysens(Vrije Universiteit Brussel)
Microbial Metabolites in Food BiotechnologyFood composition and propertiesProbiotics and Fermented FoodsFermentationFood scienceYeastStarterBiologyLactobacillusBacteriaFermentation starterLactic acidFermentation in food processing
Funding
- Vrije Universiteit Brussel
Citations
612
FWCI
7.80
field-weighted impact
References
122
Percentile
98%
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Citations per year
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References
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Trends in Food Science & Technology · 2003 · 1,741 citations
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