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Bakery environnement shapes sourdough microorganisms community and bread aroma profile over milling technique

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hal-04237827 , version 1 (11-10-2023)

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  • HAL Id : hal-04237827 , version 1

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Lauriane Mietton, Delphine Sicard. Bakery environnement shapes sourdough microorganisms community and bread aroma profile over milling technique: A bakers, millers, researchers participatory research. Engaging Citizen Science Conference, May 2022, Aarhus (Danemark), Denmark. ⟨hal-04237827⟩

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