Inhibitory substances produced by Lactobacilli isolated from sourdoughs—a review

International Journal of Food Microbiology - Tập 72 Số 1-2 - Trang 31-43 - 2002
Winy Messens1, Luc De Vuyst1
1Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel, B-1050 Brussels, Belgium

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