Antifungal activity of Meyerozyma guilliermondii:...

Food Microbiology 2013 Vol. 33; Iss. 2

Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

Rossana Coda, Carlo G. Rizzello, Raffaella Di Cagno, Antonio Trani, Gianluigi Cardinali, Marco Gobbetti
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Volume:
33
Year:
2013
Language:
english
DOI:
10.1016/j.fm.2012.09.023
File:
PDF, 255 KB
english, 2013
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