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.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2023

Volume: 12

Issue: 4

Type: Article

DOI: 10.3390/FOODS12040686 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus