The Effects of Different Carbon Sources on the Antifungal Activity by Lactic Acid Bacteria.

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The Effects of Different Carbon Sources on the Antifungal Activity by Lactic Acid Bacteria.

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2016 nî lūn-bûn

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2016年の論文

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年學術文章

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2016年學術文章

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The Effects of Different Carbo ...... ivity by Lactic Acid Bacteria.

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The Effects of Different Carbo ...... ivity by Lactic Acid Bacteria.

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label

The Effects of Different Carbo ...... ivity by Lactic Acid Bacteria.

@en

The Effects of Different Carbo ...... ivity by Lactic Acid Bacteria.

@nl

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The Effects of Different Carbo ...... ivity by Lactic Acid Bacteria.

@en

The Effects of Different Carbo ...... ivity by Lactic Acid Bacteria.

@nl

P1476

The Effects of Different Carbo ...... ivity by Lactic Acid Bacteria.

@en

P2093

Anna Toplaghaltsyan

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Inga Bazukyan

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P2860

Mycotoxins

Preservative agents in foods. Mode of action and microbial resistance mechanisms.

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1.

Characterization and production of amylovorin L471, a bacteriocin purified from Lactobacillus amylovorus DCE 471 by a novel three-step method.

Lactic acid bacteria with potential to eliminate fungal spoilage in foods.

P2888

s00284-016-1168-8

P304

168-174

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P31

scholarly article

P356

10.1007/S00284-016-1168-8

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P433

http://www.w3.org/2001/XMLSchema#string

P478

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Q42333932

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2016-11-28T00:00:00Z

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27896483

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