酸面包 (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "酸面包" in Chinese language version.

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1sciencedirect.com

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1discovermagazine.com

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1web.archive.org

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discovermagazine.com

Gadsby, Patricia; Weeks, Eric. The Biology of... Sourdough. Discover. Discover Magazine. [June 13, 2019]. （原始内容存档于2019-07-21）.

doi.org

Gänzle, Michael G. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–12 October 2012. 2014, 37: 2–10. ISSN 0740-0020. PMID 24230468. doi:10.1016/j.fm.2013.04.007 （英语）.

nih.gov

ncbi.nlm.nih.gov

Gänzle, Michael G. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–12 October 2012. 2014, 37: 2–10. ISSN 0740-0020. PMID 24230468. doi:10.1016/j.fm.2013.04.007 （英语）.

sciencedirect.com

Gänzle, Michael G. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–12 October 2012. 2014, 37: 2–10. ISSN 0740-0020. PMID 24230468. doi:10.1016/j.fm.2013.04.007 （英语）.

web.archive.org

Gadsby, Patricia; Weeks, Eric. The Biology of... Sourdough. Discover. Discover Magazine. [June 13, 2019]. （原始内容存档于2019-07-21）.

worldcat.org

Gänzle, Michael G. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–12 October 2012. 2014, 37: 2–10. ISSN 0740-0020. PMID 24230468. doi:10.1016/j.fm.2013.04.007 （英语）.