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- Q59391062 description "im März 2015 veröffentlichter wissenschaftlicher Artikel" @default.
- Q59391062 description "wetenschappelijk artikel" @default.
- Q59391062 description "наукова стаття, опублікована в березні 2015" @default.
- Q59391062 name "Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread" @default.
- Q59391062 name "Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread" @default.
- Q59391062 type Item @default.
- Q59391062 label "Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread" @default.
- Q59391062 label "Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread" @default.
- Q59391062 prefLabel "Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread" @default.
- Q59391062 prefLabel "Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread" @default.
- Q59391062 P1433 Q59391062-5D32D9CD-7ECD-4EA9-AFC0-5D7943672F85 @default.
- Q59391062 P1476 Q59391062-3211AFF0-8800-4FE4-97BC-411C53321887 @default.
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- Q59391062 P2093 Q59391062-DEB3BFD6-33F5-4020-8DEE-DB64869BFBBB @default.
- Q59391062 P2093 Q59391062-DEFEF50F-7DB3-4B5E-AC9F-FCCB82E5D7F5 @default.
- Q59391062 P304 Q59391062-8ED15386-E817-42AA-B83D-1F53687060CD @default.
- Q59391062 P31 Q59391062-8C5E289C-253F-4ECA-971D-6AAB69571C71 @default.
- Q59391062 P356 Q59391062-3E535D81-5A42-4044-A7E7-3968C459B65A @default.
- Q59391062 P433 Q59391062-CC70D253-75E0-4A24-8CB2-772C4C737FE2 @default.
- Q59391062 P478 Q59391062-2485383D-4B71-4777-A234-D808BF4BA6EF @default.
- Q59391062 P577 Q59391062-F0E183B9-FF09-46E1-BFF7-1FD4CAE0BDCC @default.
- Q59391062 P921 Q59391062-7DD30AE8-5D92-47A1-8C1D-BBE2BB14BE0D @default.
- Q59391062 P921 Q59391062-E8E76CAC-EB0C-4F2B-9BD7-E21B477E58ED @default.
- Q59391062 P356 CCHEM-07-14-0149-R @default.
- Q59391062 P1433 Q15760388 @default.
- Q59391062 P1476 "Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread" @default.
- Q59391062 P2093 "Cindy J. Zhao" @default.
- Q59391062 P2093 "Mathias Kinner" @default.
- Q59391062 P2093 "Michael G. Gänzle" @default.
- Q59391062 P2093 "Wendy Wismer" @default.
- Q59391062 P304 "224-230" @default.
- Q59391062 P31 Q13442814 @default.
- Q59391062 P356 "10.1094/CCHEM-07-14-0149-R" @default.
- Q59391062 P433 "2" @default.
- Q59391062 P478 "92" @default.
- Q59391062 P577 "2015-03-01T00:00:00Z" @default.
- Q59391062 P921 Q597078 @default.
- Q59391062 P921 Q904889 @default.