Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

标题
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties
作者
关键词
-
出版物
FOOD CONTROL
Volume 20, Issue 2, Pages 144-148
出版商
Elsevier BV
发表日期
2008-03-26
DOI
10.1016/j.foodcont.2008.03.005

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