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.
Revue:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Année de publication: 2022

Volumen: 102

Número: 3

Pages: 898-907

Type: Article

DOI: 10.1002/JSFA.11422 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus