Inhibitory effects of lactic acid bacteria isolated from traditional fermented foods against aflatoxigenic Aspergillus spp.
Crossref DOI link: https://doi.org/10.1007/s00580-017-2489-0
Published Online: 2017-05-27
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ebrahimi, Maryam
Khomeiri, Morteza http://orcid.org/0000-0001-6119-5030
Masoudi-Nejad, Ali
Sadeghi, Alireza
Sadeghi, Balal
Kashaninejad, Mahdi
License valid from 2017-05-27