A ready-to-use antifungal starter culture improves the shelf life of packaged bread.
about
Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread.Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models.Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity.Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production.
P2860
A ready-to-use antifungal starter culture improves the shelf life of packaged bread.
description
2010 nî lūn-bûn
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name
A ready-to-use antifungal starter culture improves the shelf life of packaged bread.
@en
A ready-to-use antifungal starter culture improves the shelf life of packaged bread.
@nl
type
label
A ready-to-use antifungal starter culture improves the shelf life of packaged bread.
@en
A ready-to-use antifungal starter culture improves the shelf life of packaged bread.
@nl
prefLabel
A ready-to-use antifungal starter culture improves the shelf life of packaged bread.
@en
A ready-to-use antifungal starter culture improves the shelf life of packaged bread.
@nl
P2093
P2860
P1476
A ready-to-use antifungal starter culture improves the shelf life of packaged bread.
@en
P2093
Font de Valdez G
Obregozo MD
P2860
P304
P356
10.4315/0362-028X-73.4.758
P577
2010-04-01T00:00:00Z