Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

  1. Dopazo, V.
  2. Luz, C.
  3. Quiles, J.M.
  4. Calpe, J.
  5. Romano, R.
  6. Mañes, J.
  7. Meca, G.
Journal:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Year of publication: 2022

Volume: 102

Issue: 3

Pages: 898-907

Type: Article

DOI: 10.1002/JSFA.11422 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus