Effect of yeasts on food quality and safety and possibilities of their inhibition
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Title
Effect of yeasts on food quality and safety and possibilities of their inhibition
Authors
Keywords
Yeast, Candida, Lactic acid bacteria, Lactobacillus plantarum, Bacteriocin, Natural antimicrobial
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 108, Issue -, Pages 1-10
Publisher
Elsevier BV
Online
2020-12-03
DOI
10.1016/j.tifs.2020.11.022
References
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