Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread

标题
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread
作者
关键词
Antifungal compounds, Pulses, Legumes, Bread, Shelf life
出版物
FOOD MICROBIOLOGY
Volume 64, Issue -, Pages 72-82
出版商
Elsevier BV
发表日期
2016-12-27
DOI
10.1016/j.fm.2016.12.003

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