Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread

Published 2016 View Full Article

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Title
Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread
Authors
Keywords
Lactobacilli, Bioprotective cultures, Shelf life, Antifungal compounds, UHPLC-MS/MS
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 239, Issue -, Pages 86-94
Publisher
Elsevier BV
Online
2016-05-08
DOI
10.1016/j.ijfoodmicro.2016.05.006

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