The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread

Autor:	Alireza Sadeghi, Alireza Sadeghi Mahoonak, Fahimeh Hajinia
Rok vydání:	2020
Předmět:	Antifungal biology medicine.drug_class Wheat bread biology.organism_classification Microbiology Lactic acid chemistry.chemical_compound chemistry medicine Parasitology Food science Bacteria Food Science
Zdroj:	Journal of Food Safety. 41
ISSN:	1745-4565 0149-6085
DOI:	10.1111/jfs.12873
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::602a6c600ebb53321d3466550d14e8ec https://doi.org/10.1111/jfs.12873 Zobrazit plný text záznamu