Comparison of the antifungal effect of undissociated lactic...

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International Journal of Food Microbiology 2020 / 2

Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

Debonne, Els, Van Schoors, Fien, Maene, Peter, Van Bockstaele, Filip, Vermeir, Pieter, Verwaeren, Jan, Eeckhout, Mia, Devlieghere, Frank
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Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2020.108551
Date:
February, 2020
File:
PDF, 1.77 MB
2020
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