【序号】：1 【作者】：Diana I. Serrazanetti, Maria Elisabetta Guerzoni, Aldo Corsetti, Rudi Vogel 【题名】：Metabolic impact and potential exploitation of the stress reactions in lactobacilli 【期刊】：Food Microbiology 【年卷期】：Volume 26, Issue 7, Pages 700-711 (October 2009) 【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4WSRF1C-1-1&_cdi=6800&_user=10&_orig=browse&_coverDate=10%2F31%2F2009&_sk=999739992&view=c&wchp=dGLbVtz-zSkWA&md5=42e2873a3d8c28a71e27b8b24af7c887&ie=/sdarticle.pdf
【序号】：2 【作者】：Luc De Vuyst, Marc Vancanneyt 【题名】：Biodiversity and identification of sourdough lactic acid bacteria 【期刊】：Food Microbiology 【年卷期】：Volume 24, Issue 2, April 2007, Pages 120-127 【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4KVXPMD-1-1&_cdi=6800&_user=10&_orig=browse&_coverDate=04%2F30%2F2007&_sk=999759997&view=c&wchp=dGLbVtb-zSkWA&md5=09c9effdea9f15d715f7bc7a6f857dfb&ie=/sdarticle.pdf
【序号】：3 【作者】：Michael G. Gänzle, Nicoline Vermeulen, Rudi F. Vogel 【题名】：Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough 【期刊】：Food Microbiology 【年卷期】：Volume 24, Issue 2, April 2007, Pages 128-138 【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4KV3XS7-2-1&_cdi=6800&_user=10&_orig=browse&_coverDate=04%2F30%2F2007&_sk=999759997&view=c&wchp=dGLbVtb-zSkWA&md5=a3c195ae8c5c6d2b497e2cffc5acc8d5&ie=/sdarticle.pdf
【序号】：4 【作者】：M.E. Guerzoni, P. Vernocchi, M. Ndagijimana, A. Gianotti and R. Lanciotti 【题名】：Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions 【期刊】：Food Microbiology 【年卷期】：Volume 24, Issue 2, April 2007, Pages 139-148 【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4M007M7-1-1&_cdi=6800&_user=10&_orig=browse&_coverDate=04%2F30%2F2007&_sk=999759997&view=c&wchp=dGLbVtb-zSkWA&md5=ae1a87a468912dd0f1d43ad689521e8e&ie=/sdarticle.pdf
【序号】：5 【作者】：Marco Gobbetti, Michael Gänzle 【题名】：Sourdough applications for bread production: Industrial perspectives 【期刊】：Food Microbiology 【年卷期】：Volume 24, Issue 2, April 2007, Page 149 【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4KTVP00-1-1&_cdi=6800&_user=10&_orig=browse&_coverDate=04%2F30%2F2007&_sk=999759997&view=c&wchp=dGLbVtb-zSkWA&md5=c00eaf2492bb7f3166a17eff2b826ba0&ie=/sdarticle.pdf
【序号】：6 【作者】：G. Lacaze, M. Wick, S. Cappelle 【题名】：Emerging fermentation technologies: Development of novel sourdoughs 【期刊】：Food Microbiology 【年卷期】：Volume 24, Issue 2, April 2007, Pages 155-160 【全文链接】：Emerging fermentation technologies: Development of novel sourdoughs
【序号】：7 【作者】：K. Katina, A. Laitila, R. Juvonen, K.-H. Liukkonen, S. Kariluoto, V. Piironen, R. Landberg, P. Åman, K. Poutanen 【题名】：Bran fermentation as a means to enhance technological properties and bioactivity of rye 【期刊】：Food Microbiology 【年卷期】：Volume 24, Issue 2, April 2007, Pages 175-186 【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4KW5WD3-1-1&_cdi=6800&_user=10&_orig=browse&_coverDate=04%2F30%2F2007&_sk=999759997&view=c&wchp=dGLbVtb-zSkWA&md5=0194c58e97210b655b5906004feb26fc&ie=/sdarticle.pdf
【序号】：8 【作者】：Herbert Wieser 【题名】：Chemistry of gluten proteins 【期刊】：Food Microbiology 【年卷期】：Volume 24, Issue 2, April 2007, Pages 115-119 【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4KV3XS7-1-1&_cdi=6800&_user=10&_orig=browse&_coverDate=04%2F30%2F2007&_sk=999759997&view=c&wchp=dGLbVtb-zSkWA&md5=6ff8920aad00a3653e8064b5ea14e68c&ie=/sdarticle.pdf
【序号】：9 【作者】：Marco Gobbetti, Michael Gänzle 【题名】：Third International Symposium on Sourdough: From Tradition to Innovation 【期刊】：Food Microbiology 【年卷期】：Volume 24, Issue 2, April 2007, Page 113 【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4KV2RMS-1-1&_cdi=6800&_user=10&_orig=browse&_coverDate=04%2F30%2F2007&_sk=999759997&view=c&wchp=dGLbVtb-zSkWA&md5=b58a835a44fd5fc78edb9b349048225f&ie=/sdarticle.pdf
【序号】：10 【作者】：Rudi F. Vogel, Michael G. Gänzle 【题名】：Editorial 【期刊】：Food Microbiology 【年卷期】：Volume 26, Issue 7, October 2009, Page 665 【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4WTRS94-1-1&_cdi=6800&_user=10&_orig=browse&_coverDate=10%2F31%2F2009&_sk=999739992&view=c&wchp=dGLzVzz-zSkzV&md5=a5ef1097b18e1e1f1abbc1fc56da1d80&ie=/sdarticle.pdf
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