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Q36993589-6FBD360D-C414-4594-9D1B-5AC3918ABE49
Q36993589-6FBD360D-C414-4594-9D1B-5AC3918ABE49
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http://www.wikidata.org/entity/statement/Q36993589-6FBD360D-C414-4594-9D1B-5AC3918ABE49
Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage.
P2860
Q36993589-6FBD360D-C414-4594-9D1B-5AC3918ABE49
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36993589-6FBD360D-C414-4594-9D1B-5AC3918ABE49
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wasDerivedFrom
34fabb8f340e9f51753c281657ea1c3840104f7a
P2860
An attempt to optimize potassium sorbate use to preserve low pH (4.5-5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth.