Antifungal Activity of Wickerhamomyces Anomalus and Lactobacillus Plantarum During Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect During Storage of Wheat Bread
Applied and Environmental Microbiology - United States
doi 10.1128/aem.02669-10
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Date
March 25, 2011
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American Society for Microbiology