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pro vyhledávání: '"Claudia Ammer"'
Publikováno v:
Microorganisms, Vol 8, Iss 12, p 1895 (2020)
Preventing food spoilage without the addition of chemical food additives, while increasing functional properties of wheat-based bakery products, is an increasing demand by the consumers and a challenge for the food industry. Within this study, lactic
Externí odkaz:
https://doaj.org/article/ff85316b607a46549244bdb12e383fab
