Dynamics of microbial ecology and their bio-preservative compounds formed during the panettones elaboration using sourdough-isolated strains as starter cultures

Autor: Stefanello, Raquel F., Vilela, Leonardo F., Margalho, Larissa P., Nabeshima, Elizabeth H., Matiolli, Cleverson C., da Silva, Dariane Trivisiol, Schwan, Rosane F., Emanuelli, Tatiana, Noronha, Melline F., Cabral, Lucélia, Sant’Ana, Anderson S., Copetti, Marina V.
Zdroj: In Food Bioscience August 2024 60
Databáze: ScienceDirect
Externí odkaz: