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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2023

Volumen: 12

Número: 4

Type: Article

DOI: 10.3390/FOODS12040686 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus