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1
J.IJFOODMICRO.2016.04.031
J.IJFOODMICRO.2016.04.031
http://dx.doi.org/10.1016/J.IJFOODMICRO.2016.04.031
Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products.
P356
Q39763407-36FF9715-37C3-46FF-8EAA-1653344F5028
P356
J.IJFOODMICRO.2016.04.031
http://dx.doi.org/10.1016/J.IJFOODMICRO.2016.04.031