AGRIS - International System for Agricultural Science and Technology

Selection of Sourdough Lactobacilli with Antifungal Activity for Use as Biopreservatives in Bakery Products

2012

Garofalo, Cristiana | Zannini, Emanuele | Aquilanti, Lucia | Silvestri, Gloria | Fierro, Olga | Picariello, Gianluca | Clementi, Francesca


Bibliographic information
Journal of agricultural and food chemistry
Volume 60 Issue 31 Pagination 7719 - 7728 ISSN 1520-5118
Publisher
American Chemical Society
Other Subjects
Breads; Biopreservatives; Aspergillus japonicus; Lactobacillus paralimentarius; Isolation & purification; Bread dough; Antifungal peptides; Biopreservation; Fungal spoilage; Minimum inhibitory concentration; Lactobacilli
Language
English
Type
Journal Article; Text

2024-02-28
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