Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity
| Autor: | Borges Teixeira, Lílian, Zanini Campos, Júlia, Isabel Kothe, Caroline, Elisa Welke, Juliane, Rodrigues, Eliseu, Frazzon, Jeverson, Cruz Silveira Thys, Roberta |
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| Zdroj: | In Food Research International August 2024 189 |
| Databáze: | ScienceDirect |
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