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.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Argitalpen urtea: 2022

Alea: 102

Zenbakia: 3

Orrialdeak: 898-907

Mota: Artikulua

DOI: 10.1002/JSFA.11422 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus