Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages

  1. Nazareth, T.D.M.
  2. Calpe, J.
  3. Luz, C.
  4. Mañes, J.
  5. Meca, G.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2023

Ausgabe: 12

Nummer: 7

Art: Artikel

DOI: 10.3390/FOODS12071427 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus