Long-term fungal inhibition activity of water-soluble extracts of edible plants and sourdough lactic acid bacteria during storage of gluten-free and wheat flour breads / Rizzello, C. G.; Coda, R.; M, DE ANGELIS; DI CAGNO, R.; Minervini, F.; Gobbetti, AND M.. - (2009), p. 85. (Intervento presentato al convegno 4rd International Symposium on Sourdough” tenutosi a Freising).
Long-term fungal inhibition activity of water-soluble extracts of edible plants and sourdough lactic acid bacteria during storage of gluten-free and wheat flour breads
C. G. RIZZELLO;
2009
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