Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake

Published 2016 View Full Article

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Title
Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake
Authors
Keywords
Aspergillus tritici, Aspergillus amstelodami, Cake, Fermentates, Antifungal activity, Sensorial quality
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 237, Issue -, Pages 157-163
Publisher
Elsevier BV
Online
2016-08-16
DOI
10.1016/j.ijfoodmicro.2016.08.020

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