Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour
- 25 June 1998
- journal article
- research article
- Published by Springer Science and Business Media LLC in Applied Microbiology and Biotechnology
- Vol. 49 (6), 682-690
- https://doi.org/10.1007/s002530051232