Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties

  1. Lafuente, C.
  2. Calpe, J.
  3. Musto, L.
  4. Nazareth, T.D.M.
  5. Dopazo, V.
  6. Meca, G.
  7. Luz, C.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 4

Tipus: Article

DOI: 10.3390/FOODS12040686 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus