Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough
Crossref DOI link: https://doi.org/10.1007/s00253-015-7051-x
Published Online: 2015-10-19
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Axel, Claudia
Brosnan, Brid
Zannini, Emanuele
Peyer, Lorenzo C.
Furey, Ambrose
Coffey, Aidan
Arendt, Elke K.
Text and Data Mining valid from 2015-10-19