Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.

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Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production.The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread

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Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.

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2016 nî lūn-bûn

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2016年の論文

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2016年論文

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2016年論文

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2016年論文

@zh-hk

2016年論文

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2016年論文

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2016年论文

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2016年论文

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2016年论文

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name

Mold spoilage of bread and its ...... or bread shelf life extension.

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Mold spoilage of bread and its ...... or bread shelf life extension.

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Mold spoilage of bread and its ...... or bread shelf life extension.

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P1476

Mold spoilage of bread and its ...... or bread shelf life extension.

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P2093

Claudia Axel

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P2860

Studies on the mechanism of the antifungal action of benzoate

Antimicrobial mechanism of monocaprylate.

Lactobacillus diolivorans sp. nov., a 1,2-propanediol-degrading bacterium isolated from aerobically stable maize silage.

Antifungal proteins

Identification of defensin-encoding genes of Picea glauca: characterization of PgD5, a conserved spruce defensin with strong antifungal activity.

Microbiological and fermentative properties of baker's yeast starter used in breadmaking.

Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.

Antifungal proteins and peptides of leguminous and non-leguminous origins.

Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.

Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread.

P304

3528-3542

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scholarly article

P356

10.1080/10408398.2016.1147417

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Elke K Arendt

Emanuele Zannini

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2016-03-15T00:00:00Z

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26980564

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bread

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.

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P2860

P2860

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.

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