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Q35077323-0B54E5E6-EC2D-4C44-B409-0AC232A0E1D7
Q35077323-0B54E5E6-EC2D-4C44-B409-0AC232A0E1D7
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http://www.wikidata.org/entity/statement/Q35077323-0B54E5E6-EC2D-4C44-B409-0AC232A0E1D7
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.
P2860
Q35077323-0B54E5E6-EC2D-4C44-B409-0AC232A0E1D7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35077323-0B54E5E6-EC2D-4C44-B409-0AC232A0E1D7
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wasDerivedFrom
71d9c4990a946f5f60b1c8ac62f98f483758301d
P2860
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1.