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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2023

Alea: 12

Zenbakia: 4

Mota: Artikulua

DOI: 10.3390/FOODS12040686 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus