Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin
Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin
Authors
Keywords
Lactobacillus reuteri, R29, Phenyllactic acid, Reuterin, Antifungal, Bread making
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