Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life
出版年份 2020 全文链接
标题
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life
作者
关键词
Surplus bread, Bioprocessing, Fermentation, Antifungal, Peptides, Shelf life
出版物
FOOD CONTROL
Volume 118, Issue -, Pages 107437
出版商
Elsevier BV
发表日期
2020-06-21
DOI
10.1016/j.foodcont.2020.107437
参考文献
相关参考文献
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