Screening of antifungal potentials of Lactobacillus helveticus KLDS 1.8701 against spoilage microorganism and their effects on physicochemical properties and shelf life of fermented soybean milk during preservation

Published 2016 View Full Article

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Title
Screening of antifungal potentials of Lactobacillus helveticus KLDS 1.8701 against spoilage microorganism and their effects on physicochemical properties and shelf life of fermented soybean milk during preservation
Authors
Keywords
Lactobacillus helveticus, Antifungal activity, Fermented soybean milk, Sensory property, Shelf life
Journal
FOOD CONTROL
Volume 66, Issue -, Pages 183-189
Publisher
Elsevier BV
Online
2016-02-10
DOI
10.1016/j.foodcont.2016.02.004

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