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. (4th International Symposium on Sourdough “from arts to science” 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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