Exploiting synergies of sourdough and antifungal organic...

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International Journal of Food Microbiology 2018 / 9

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

Quattrini, Mattia, Liang, Nuanyi, Fortina, Maria Grazia, Xiang, Sheng, Curtis, Jonathan M., Gänzle, Michael
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Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2018.09.007
Date:
September, 2018
File:
PDF, 359 KB
english, 2018
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