Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

Published 2020 View Full Article

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Title
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
Authors
Keywords
Sourdough, Acetic acid, Undissociated acid, Shelf-life, Bread
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 321, Issue -, Pages 108551
Publisher
Elsevier BV
Online
2020-02-08
DOI
10.1016/j.ijfoodmicro.2020.108551

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