日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

从自发发酵的希腊小麦酵母中分离的乳酸菌和酵母的技术和安全特性

期刊:Microorganisms
影响因子:4.1
doi:10.3390/microorganisms9040671
Maria K Syrokou, Sofia Tziompra, Eleni-Efthymia Psychogiou, Sofia-Despoina Mpisti, Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas, Panagiotis N Skandamis, Eleftherios H Drosinos
微生物学
发表日期：2021
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High-quality draft genome sequence data of six Lactiplantibacillus plantarum subsp. argentoratensis strains isolated from various Greek wheat sourdoughs

从希腊各种小麦酸面团中分离出的六株植物乳杆菌银色亚种菌株的高质量基因组序列草图数据

期刊:Data in Brief
影响因子:1.4
doi:10.1016/j.dib.2021.107172
Syrokou, Maria K; Paramithiotis, Spiros; Skandamis, Panagiotis N; Drosinos, Eleftherios H; Bosnea, Loulouda; Mataragas, Marios
发表日期：2021
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Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach

通过依赖培养和非依赖培养的方法鉴定希腊小麦酸面团的微生物生态学

期刊:Foods
影响因子:5.1
doi:10.3390/foods9111603
Syrokou, Maria K; Themeli, Christina; Paramithiotis, Spiros; Mataragas, Marios; Bosnea, Loulouda; Argyri, Anthoula A; Chorianopoulos, Nikos G; Skandamis, Panagiotis N; Drosinos, Eleftherios H
微生物学
发表日期：2020
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