Influence of baking enzymes on antimicrobial activity of five bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated from Lithuanian sourdoughs
V. Narbutaite, A. Fernandez, N. Horn, G. Juodeikiene, A. NarbadVolume:
47
Year:
2008
Language:
english
Pages:
6
DOI:
10.1111/j.1472-765x.2008.02466.x
File:
PDF, 305 KB
english, 2008