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; Coda, R; DE ANGELIS, M; DI CAGNO, R; Minervini, F; Gobbetti, M. - (2009), p. 85. (Intervento presentato al convegno 4th International Symposium on Sourdough “from arts to science” tenutosi a Freising – Germany).
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;
2009
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