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, D.A., DI CAGNO, R., Minervini, F., Gobbetti, A.M.. - (2009), p. 85. (4rd International Symposium on Sourdough” 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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