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

Ano de publicación: 2023

Volume: 12

Número: 4

Tipo: Artigo

DOI: 10.3390/FOODS12040686 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus